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
5 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.

The recipe can be doubled and cooked for the same amount of time, which I would recommend, since it only makes 4 portions.

Recipe says to remove the chicken at then end of the cooking process and then transfer the sauce to a saucepan and thicken it with the cornstarch. I didn’t do that. I broke it up in the sauce and then served it over a bed of rice covered in sliced, raw fennel. The fennel adds a nice crunch and some coolness against the spice.

 

Original recipe: http://southernfood.about.com/od/crockpotchicken/r/r80127g.htm