I used a 5-quart slow cooker to make this chicken dish, but a smaller or larger cooker should work just fine. Chicken breasts get a bit dry and tough if overcooked, so if your slow cooker tends to cook dishes fast, check the chicken a little earlier. I freeze the leftover chiles in adobo in small 1 or 2-pepper portions for use in other recipes.
* 1 chipotle pepper in adobo sauce, finely chopped, with about 1 teaspoon of the sauce
* 1/3 cup sweet orange marmalade
* 1 teaspoon chili powder
* 1/4 teaspoon garlic powder
* 1 tablespoon balsamic vinegar
* 1 tablespoon honey
* 1/2 cup chicken broth
* 1 tablespoon oil
* Dash pepper
* Dash salt
* 4 boneless chicken breast halves
* 1 tablespoon cornstarch
* 2 tablespoons cold water
Combine the chipotle with adobo sauce, marmalade, chili powder, garlic powder, vinegar, honey, chicken broth, and oil.
Wash chicken and pat dry; sprinkle with salt and pepper. Arrange the chicken breasts in the slow cooker; pour marmalade mixer over all. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.
Put the chicken breasts on a plate; cover and keep warm. Pour the liquids into a saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 5 to 7 minutes, until slightly reduced. Combine the cornstarch with cold water until smooth; stir into the sauce and continue cooking, stirring, for about 1 minute longer, or until thickened. Serve the chicken with the thickened sauce.
The recipe can be doubled and cooked for the same amount of time.