Spicy Crockpot Chicken With Chipotle Marmalade Sauce

"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."
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Ready In:
7hrs 10mins




  • 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.

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  1. Chicken was very dry and did not need to cook for 5 hours. We could hardly swallow it. The sauce was ok, it resembled Chinese food. We did not care for this at all and won't make again. I was looking forward to something different but was a waste of time and money.
  2. We can sum this up in one word "awesome". Used bone in chicken thighs for 7 hours on low. Took skin off before plating with the sauce. This is on the menu when my sister comes for visit next month - I'll look like a great chef - thanks a bunch.
  3. Great dish! I had some leftover orange marmalade to use up and this was a great fit. Thank you so much for posting...
  4. If using chicken breasts then watch the time on this. After about 3 1/2 hours on LOW the chicken was at 175 degrees and a bit overdone. The sauce was EXCELLENT (pretty spicy) Thanks so much for posting.


<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
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