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Spicy Crockpot Chicken With Chipotle Marmalade Sauce

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“This recipe calls for boneless chicken breasts, but I substitued regular chicken thighs and it was still delicious. From the Southern Food site at about.com.”
READY IN:
7hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the chipotle with adobo sauce, marmalade, chili powder, garlic powder, vinegar, honey, chicken broth, and oil.
  2. 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.
  3. 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.

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