Slow-Cooked Orange Chipotle Chicken Recipe

Slow-Cooked Orange Chipotle Chicken Recipe
Slow-Cooked Orange Chipotle Chicken Recipe photo by Taste of Home
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Slow-Cooked Orange Chipotle Chicken Recipe

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Even though this chicken dish cooks for hours, the citrus keeps things fresh. We're big on spice, so sometimes I use two chipotle peppers. —Deborah Biggs, Omaha, Nebraska
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours

Ingredients

  • 1/2 cup thawed orange juice concentrate
  • 1/4 cup barbecue sauce
  • 1 chipotle pepper in adobo sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 cup chopped red onion
  • 3 tablespoons cold water
  • 4 teaspoons cornstarch
  • Grated orange peel

Directions

Place first five ingredients in a blender; cover and process until blended.
Place chicken and onion in a 3-qt. slow cooker; top with juice mixture. Cook, covered, on low until a thermometer inserted in chicken reads at least 165°, 4-5 hours.
Remove chicken from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Spoon over chicken; top with orange peel. Yield: 6 servings.

Test Kitchen tips
  • Some meat can go all day long in the slow cooker and only get more tender and delicious; chicken breast is not one of them. Stick to the 4-5 hour cook time on this or the chicken will become dry.
  • Chipotle peppers are spicy, so you don't need much to add smoky heat. Freeze leftovers as individual peppers in ice cube trays, then store in a zip-top bag.
  • Originally published as Slow-Cooked Chipotle-Orange Chicken in Simple & Delicious December/January 2018

    Nutritional Facts

    1 chicken breast with 1/4 cup sauce: 246 calories, 4g fat (1g saturated fat), 94mg cholesterol, 315mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

    • 1/2 cup thawed orange juice concentrate
    • 1/4 cup barbecue sauce
    • 1 chipotle pepper in adobo sauce
    • 1/4 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 6 boneless skinless chicken breast halves (6 ounces each)
    • 1/4 cup chopped red onion
    • 3 tablespoons cold water
    • 4 teaspoons cornstarch
    • Grated orange peel
    1. Place first five ingredients in a blender; cover and process until blended.
    2. Place chicken and onion in a 3-qt. slow cooker; top with juice mixture. Cook, covered, on low until a thermometer inserted in chicken reads at least 165°, 4-5 hours.
    3. Remove chicken from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Spoon over chicken; top with orange peel. Yield: 6 servings.

    Test Kitchen tips
  • Some meat can go all day long in the slow cooker and only get more tender and delicious; chicken breast is not one of them. Stick to the 4-5 hour cook time on this or the chicken will become dry.
  • Chipotle peppers are spicy, so you don't need much to add smoky heat. Freeze leftovers as individual peppers in ice cube trays, then store in a zip-top bag.
  • Originally published as Slow-Cooked Chipotle-Orange Chicken in Simple & Delicious December/January 2018

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