Ingredients
2 boneless skinless chicken breast halves (6 ounces each)1/8 teaspoon saltDash pepper1/4 cup chicken broth3 tablespoons orange marmalade1-1/2 teaspoons canola oil1-1/2 teaspoons balsamic vinegar1-1/2 teaspoons minced chipotle pepper in adobo sauce1-1/2 teaspoons honey1/2 teaspoon chili powder1/8 teaspoon garlic powder2 teaspoons cornstarch1 tablespoon cold water
Preparation
Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-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 3-4 hours or until a thermometer reads 165°.
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.
