Chipotle-Marmalade Chicken
Big on flavor and easy on the cook's time, this slow cooker chicken recipe is appealing. The sweet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice to use up every delectable drop of the sauce. —Cittie, Tasteofhome.com Community
Ingredients
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon salt
- Dash pepper
- 1/2 cup chicken broth
- 1/3 cup orange marmalade
- 1 tablespoon canola oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced chipotle pepper in adobo sauce
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 4 teaspoons cornstarch
- 2 tablespoons cold water
Reviews
It was delicious! I didn't read the recipe good before I started cooking supper; no time to use the crock pot so I cooked it in a skillet & it turned out really good. Even my picky husband that doesn't like chicken too much said that the recipe was a keeper! I did double the sauce recipe since I used a skillet tho. I will make this again.
I made this recipe several times several years ago and my husband and I both loved it. Then my dad moved in with us, and I couldn't make spicy dishes. I have missed this dish and came looking for the recipe today. I used apricot preserves instead of marmalade and a little more salt. I like to cook this stove top as much if not more than in the crock pot so the chicken does not overcook.
Made recipe exactly as written. My family all agreed, it was okay but nothing we'd go out of our way to eat. It did have a nice little kick and you could pick up the taste of the orange, but somehow it still wasn't really flavorful.
Our family really liked this. I will need to find another recipe that calls for the peppers in adobe sauce as the recipe calls for such a small around and it was the most costly item of the ingredients. I cut the chili powder down based on the reviews and ours still had a kick to it.
Ok, kind of bland. Probably wouldn't make it again.
To make this even more diabetic friendly, try using agave instead of the honey. Honey is not good for diabetics.
This was OK; the chicken was over 200 degrees after 3 hours...I should have checked it sooner. I was a little disappointed with the flavor...just wasn't what I was expecting.
I had to leave out the peppers, because my husband doesn't like spicy food, but it was still wonderful.
Really a 4 1/2 star recipe. Do be VERY careful about the time you leave the chicken in... It really only took 3 1/2 hours on low in my crockpot.
Chipotle peppers are found in the Mexican food section of your grocery store. They are in a can. This recipe is wonderful! A perfect blend of sweet and spicy.