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Slow-Cooked Orange Chipotle Chicken

TOTAL TIME: Prep: 10 min. Cook: 4 hours YIELD: 6 servings.
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

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
  • 4 teaspoons cornstarch
  • 3 tablespoons cold water
  • Grated orange zest
  • Optional: Hot cooked rice and chopped parsley

Directions

  • 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 juices over chicken; top with orange zest. If desired, serve with hot cooked rice and sprinkle with parsley.

Nutrition 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.

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