Spicy Crockpot Chicken With Chipotle Marmalade Sauce Recipes

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SPICY CROCKPOT CHICKEN WITH CHIPOTLE MARMALADE SAUCE



Spicy Crockpot Chicken With Chipotle Marmalade Sauce image

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.

Provided by Pinay0618

Categories     Chicken

Time 7h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 chipotle chile in adobo, finely chopped, with about 1 teaspoon of the sauce
1/3 cup 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
1 dash pepper
1 dash salt
4 boneless chicken breast halves
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • 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.

SPICY CROCKPOT CHICKEN WITH CHIPOTLE MARMALADE SAUCE



SPICY CROCKPOT CHICKEN WITH CHIPOTLE MARMALADE SAUCE image

Categories     Apple

Number Of Ingredients 14

Ingredients:
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
4 boneless chicken breast halves
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Preparation: 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. Serves 4. The recipe can be doubled and cooked for the same amount of time. More Recipes Slow Cooker BBQ Chicken

SPICY MARMALADE GLAZED CHICKEN



Spicy Marmalade Glazed Chicken image

Sweet. Spicy. Good. From About.com recipe section. I have changed a few things. The amounts for the marinade are doubled from the original, because it called for the chicken to be marinated and then after marinating the raw chicken in it, they called for you to use it again. Which grosses me out because of the bacteria, even though it called for you to boil it! So, I make double the marinade and use the second half to serve with the cooked chicken. Prep time includes the cooling and marinating time.

Provided by SarahBeth

Categories     Chicken

Time 3h15m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 7

2 cups orange marmalade
4 tablespoons balsamic vinaigrette
2 tablespoons green jalapeno salsa (to taste)
1/2 teaspoon salt
1 dash black pepper
1/2 teaspoon garlic powder
4 boneless chicken breast halves

Steps:

  • In a small saucepan, combine the marmalade, vinaigrette, salsa, salt, pepper, and garlic powder.
  • Heat the mixture, simmering, until the marmalade has melted.
  • Set aside to cool completely.
  • Divide the marmalade in half.
  • Place the chicken in a food storage bag. If desired, pound gently with a mallet or heel of hand to even thickness. Add one half of the cooled marinade mixture, seal the bag, and refrigerate for at least 2 hours.
  • Take chicken from the marinade and discard the USED marinade.
  • Pour the second half of the marinade into a saucepan.
  • Bring marinade to a boil; reduce heat to low and simmer for 5 minutes.
  • Grill chicken for about 5 to 6 minutes on each side, or until chicken is cooked through. Serve chicken with hot reserved marinade.

CHIPOTLE-MARMALADE CHICKEN



Chipotle-Marmalade Chicken image

Big on flavor and easy on the cook's time, this slow cooker chicken recipe is appealing. The sweet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice to use up every delectable drop of the sauce. -Cittie, Tasteofhome.com Community

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
Dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 tablespoon canola oil
1 tablespoon balsamic vinegar
1 tablespoon minced chipotle pepper in adobo sauce
1 tablespoon honey
1 teaspoon chili powder
1/4 teaspoon garlic powder
4 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Sprinkle chicken with salt and pepper. Transfer to a 3-qt. 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 hours or until a thermometer reads 170°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring 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. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 315 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 400mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

SLOW-COOKER SPICY CHIPOTLE CHICKEN



Slow-Cooker Spicy Chipotle Chicken image

Looking for a great slow-cooker recipe for chicken thighs and legs? This is it-served with white rice and a spicy chipotle kick.

Provided by My Food and Family

Categories     Home

Time 5h20m

Yield 10 servings

Number Of Ingredients 8

1 Tbsp. oil
2-1/2 lb. mixed boneless skinless chicken thighs and legs
1 pkt. SHAKE 'N BAKE BBQ Glaze Seasoned Coating Mix
1/2 tsp. garlic powder
1/4 tsp. ground cumin
1 large onion, thinly sliced
2 Tbsp. chopped canned chipotle peppers in adobo sauce
4 cups instant white rice, uncooked

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook until each piece is evenly browned on both sides, turning once. Transfer chicken to slow cooker sprayed with cooking spray.
  • Sprinkle with seasoning mix, garlic powder and cumin. Add onions and peppers; cover with lid. Cook on HIGH 5 hours or until chicken is done (165°F).
  • Transfer chicken to platter. Carefully ladle liquid from slow cooker into 1-qt. glass measuring cup. Add enough boiling water to reserved liquid to measure 1 qt. (4 cups). Return liquid to slow cooker. Add rice; stir. Cover; let stand 5 min. Fluff rice with fork. Serve with chicken.

Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 105 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

SLOW COOKED CHIPOTLE CHICKEN



Slow Cooked Chipotle Chicken image

Chipotle chile peppers add a delicious smoky and spicy flavor depth to this dish that is both warming and satisfying.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 3h55m

Yield 6

Number Of Ingredients 11

2 pounds boneless, skinless chicken breasts, trimmed
3 tablespoons Mazola® Corn Oil
1 medium onion, sliced
2 cloves garlic, crushed
2 canned chipotle peppers in adobo sauce
½ cup warm water
1 tablespoon chicken-flavored bouillon powder
1 cup sour cream
4 ounces cream cheese, softened
Salt and pepper to taste
1 teaspoon Chopped fresh cilantro

Steps:

  • Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
  • Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
  • Reduce heat and add garlic; cook for 1 minute.
  • Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
  • Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
  • Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
  • Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 4.7 g, Cholesterol 115.8 mg, Fat 24.9 g, Fiber 0.5 g, Protein 32.4 g, SaturatedFat 11.1 g, Sodium 376 mg, Sugar 1.1 g

SPICY SHREDDED SLOW COOKER CHICKEN



Spicy Shredded Slow Cooker Chicken image

This slow cooker shredded chicken can be made with thighs or breasts. It's great in tacos, fajitas, or anything you want to put with it!

Provided by RaeBear729

Time 4h10m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
2 tablespoons chili powder
2 teaspoons ground paprika
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
4 (5 ounce) boneless, skinless chicken thighs
3 cups chicken stock
1 chipotle pepper in adobo sauce, or more to taste
¼ cup tomato paste, or to taste

Steps:

  • Place olive oil in the bottom of a slow cooker.
  • Mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper together in a small bowl.
  • Rub chicken thighs with some of the spice rub and place in the slow cooker. Cover with chicken broth. Add remaining spice mixture and chipotle pepper in adobo and stir until incorporated. Mix in tomato paste.
  • Cover and cook until chicken is no longer pink in the centers and juices run clear, on Low, 7 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
  • When you're ready to serve, take chicken out and shred with forks. Place back in the sauce and toss to coat.

Nutrition Facts : Calories 267.3 calories, Carbohydrate 8.5 g, Cholesterol 87 mg, Fat 14.9 g, Fiber 2.9 g, Protein 25.8 g, SaturatedFat 3.6 g, Sodium 1363.4 mg, Sugar 3.2 g

SWEET AND SPICY CHIPOTLE CHICKEN



Sweet and Spicy Chipotle Chicken image

My husband and I have created many wonderful memories by sharing this meal with our friends. In the winter, we bake it indoors; in the summer, it works well on the grill, too! Either way the chicken pretty much cooks itself, leaving you plenty of time to visit with friends and family. -Ashlie Delshad, West Lafayett, Indiana

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 8 servings.

Number Of Ingredients 6

2 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
1/4 cup tomato paste
3 tablespoons honey
2 tablespoons olive oil
1 teaspoon sea salt
1 roasting chicken (6 to 7 pounds)

Steps:

  • Pulse chipotle peppers, adobo sauce, tomato paste, honey, olive oil and sea salt in a food processor or blender until smooth. Spread mixture evenly over chicken. Refrigerate, covered, at least 1 hour or overnight., Preheat oven to 400°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. , Roast 20 minutes. Reduce oven setting to 350°. Roast 1-1/2 - 1-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

Nutrition Facts : Calories 462 calories, Fat 27g fat (7g saturated fat), Cholesterol 134mg cholesterol, Sodium 437mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 43g protein.

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