1/4 tsp. salt
dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 tbsp. canola oil
1 tbsp. balsamic vinegar
1 tbsp. minced chipotle pepper in adobo sauce
1 tbsp. honey
1 tsp. chili powder
1/4 tsp. garlic powder
4 tsp. cornstarch
2 tbsp. cold water
1) Sprinkle chicken with salt and pepper. Transfer to a 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 4-5 hrs or until meat thermometer reads 170.
2) Remove chicken to a serving platter: keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid 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.
