3/4 cmild enchilada sauce
1/4 cbarbeque sauce
1 Tbspchili powder
1 tspground cumin
4bone- in chicken breast ( about 2 1/2 to 3 lb.) skin removed.
3 Tbsporange marmalde
3 tspgrated orange zest
How to Make Chili-orange chicken
- 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.