1 Tbsp. oil
1/3 Cup orange marmalade
1 Chipotle pepper in adobo sauce
1 Tbsp. balsamic vinegar
1 tsp. chili powder
1 Tbsp. honey
1/2 Cup chicken broth
1/4 tsp. garlic powder
4 skinless, boneless chicken breast halves
Salt and freshly ground black pepper
2 Tbsp. cold water
1 Tbsp. cornstarch
4 thick slices tomato
4 sprigs of parsley for garnish
Cut chicken breasts into bite-size pieces. Place in the slow cooker.
Sprinkle flour over chicken and toss well to coat.
In a medium bowl, whisk together remaining ingredients. Pour over chicken.
Cook on high 4 hours or low 6-8 hours.
Serve with rice.