Chipotle-Marmalade Chicken

• 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

1. 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 170u0b0.
2. 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.
3. 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 165u0b0, stirring occasionally and adding a little broth or water if necessary.

chicken breast halves, salt, pepper, chicken broth, orange marmalade, canola oil, balsamic vinegar, pepper, honey, chili powder, garlic, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/chipotle-marmalade-chicken/ (may not work)