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mild enchilada sauce
bone- in chicken breast ( about 2 1/2 to 3 lb.) skin removed.
Mix the 2 sauces in a 6 quart or larger slow cooker.
Mix cumin & chili powder in a small cup. Rub all over chicken. Put chicken in the slow cooker making sure to turn the chicken to coat with sauce.
Cover & cook on high for 3 to 4 hours or on low for 5 to 7 hours until chicken is cooked through.
Turn off cooker. Remove chicken to a platter. Stir marmalade into sauce until blended. Stir in cilantro & orange zest, then pour over chicken.