Slow
Cooked Orange Chipotle Chicken
Ingredients
:
1/2
cup thawed orange juice concentrate
1/4
cup barbecue sauce
1
chipotle pepper in adobo sauce
1/4
teaspoon salt
1/4
teaspoon garlic powder
6
boneless skinless chicken breast halves (6 ounces each)
1/4
cup chopped red onion
4
teaspoons cornstarch
3
tablespoons cold water
Grated
orange zest
How
To Make :
Place
first five ingredients in a blender; cover and process until blended.
Place
chicken and onion in a 3-qt. slow cooker; top with juice mixture. Cook,
covered, on low until a thermometer inserted in chicken reads at least 165°,
4-5 hours.
Remove
chicken from slow cooker; keep warm. Transfer cooking juices to a saucepan;
bring to a boil. In a small bowl, mix cornstarch and water until smooth;
gradually stir into juices. Return to a boil, stirring constantly; cook and
stir until thickened, 1-2 minutes. Spoon over chicken; top with orange zest.
Test
Kitchen tips :
Some
meat can go all day long in the slow cooker and only get more tender and
delicious; chicken breast is not one of them. Stick to the 4-5 hour cook time
on this or the chicken will become dry.
Chipotle
peppers are spicy, so you don't need much to add smoky heat. Freeze leftovers
as individual peppers in ice cube trays, then store in a zip-top bag.