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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, Community
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    4 servings


  • 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


  • Sprinkle chicken with salt and pepper. Transfer to a 3-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°.
  • Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
    Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts
1 each: 315 calories, 8g fat (1g saturated fat), 95mg cholesterol, 400mg sodium, 26g carbohydrate (21g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1/2 fat.

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  • okiegrama
    Jun 29, 2015

    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.

  • rstice
    Apr 17, 2014

    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.

  • angelasandoval
    Sep 27, 2013

    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.

  • nymph33
    Aug 3, 2013

    No comment left

  • Dianaore
    Jun 27, 2012

    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.

  • aug2295
    May 29, 2012

    Ok, kind of bland. Probably wouldn't make it again.

  • weirich
    May 17, 2012

    To make this even more diabetic friendly, try using agave instead of the honey. Honey is not good for diabetics.

  • s_pants
    Sep 29, 2011

    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.

  • musicmarnie66
    Sep 29, 2010

    No comment left

  • Michelle Belle
    Aug 1, 2010

    No comment left