Slow-Cooked Orange Chipotle Chicken

Ingredients

• 1/2 cup thawed orange juice concentrate
• 1/4 cup barbecue sauce
• 1 chipotle pepper in adobo sauce
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 6 boneless skinless chicken breast halves (6 ounces each)
• 1/4 cup chopped red onion
• 4 teaspoons cornstarch
• 3 tablespoons cold water
• Grated orange zest
• Optional: Hot cooked rice and chopped parsley

Directions

1. Place first five ingredients in a blender; cover and process until blended.
2. Place chicken and onion in a 3-qt. slow cooker; top with juice mixture. Cook, covered, on low until a thermometer inserted in chicken reads at least 165°, 4-5 hours.
3. Remove chicken from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Spoon juices over chicken; top with orange zest. If desired, serve with hot cooked rice and sprinkle with parsley.