⅓ cup orange marmalade
1 chipotle pepper in adobo sauce
1 tablespoon balsamic vinegar
1 teaspoon chili powder
1 tablespoon honey
½ cup chicken broth
¼ teaspoon garlic powder
4 skinless, boneless chicken breast halves
Salt and freshly ground black pepper
2 tablespoons cold water
1 tablespoon cornstarch
4 thick slices tomato and 4 sprigs of parsley for garnish
Cut chicken breasts into bite-size pieces. Place in the slow cooker.
Sprinkle flour over chicken and toss well to coat.
In a medium bowl, whisk together remaining ingredients. Pour over chicken.
Cook on high 4 hours or low 6-8 hours.
Serve with rice.
Shared by Debbie McLean Warner
No comments:
Post a Comment