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CHILI-ORANGE CHICKEN

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YIELD

4 servings

ACTIVE

10 minutes

TOTAL

3 to 4 hours on high or 5 to 7 hours on low

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¾ CUP MILD ENCHILADA SAUCE

¼ CUP BARBECUE SAUCE (WE USED SWEET BABY RAY’S HONEY CHIPOTLE)

1 TBSP SALT-FREE CHILI POWDER

1 TSP GROUND CUMIN

4 BONE-IN CHICKEN BREASTS (ABOUT 2¾ LB), SKIN REMOVED, OR 8 CHICKEN DRUMSTICKS (ABOUT 2½ LB), SKIN REMOVED

3 TBSP ORANGE MARMALADE

½ CUP CHOPPED CILANTRO

2 TSP GRATED ORANGE ZEST

Mix enchilada sauce and barbecue sauce in a 6-qt or larger slow cooker.

Mix chili powder and cumin in a small cup. Rub all over chicken. Put chicken in slow cooker and turn to coat with sauce.

Cover and cook on high 3 to 4 hours or on low 5 to 7 hours until chicken is cooked through.

Turn off cooker. Remove chicken to a serving platter. Stir marmalade into sauce until blended. Stir in cilantro and orange zest, then pour over chicken.

TIP Want to spice things up? Add ¼ tsp or more crushed chipotle chile pepper to the enchilada and barbecue sauce mix.

SIDE SUGGESTION

Rice

PER SERVING

CALORIES 318 TOTAL FAT 6G SATURATED FAT 1G CHOLESTEROL 130MG SODIUM 698MG

TOTAL CARBOHYDRATES 20G DIETARY FIBER 1G PROTEIN 44G