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"   My streak of recipes from The Woman&amp;#039;s Day Everyday Cookbook continues. (I tell you, I was stumped last week!) This recipe uses bone-in breasts, which is a tricky proposition in the slow cooker. You have to catch them when they&amp;#039;re cooked through but not yet dried out. Mine were verging on too dry, but the sweet and spicy sauce compensates. We used the leftovers to make enchiladas.    This recipe is really simple. First I mixed a dry rub: 1 tablespoon each chili powder and ground cumin. Rubbed that on 2 bone-in, skinless chicken breasts. (The recipe calls for 4 but we&amp;#039;d never eat that much; I had to buy skin-on, but it&amp;#039;s really easy to pull off.) I mixed 3/4 cup enchilada sauce and 1/4 cup barbecue sauce in the slow cooker, then added the chicken and turned to coat. Cooked covered on low for about 6 hours (range is high for 3 to 4 hours or low for 5 to 7 hours, but check for doneness early if you can). When the chicken was done I removed it to a platter and mixed 3 tablespoons orange marmalade into the sauce in the cooker. Poured some of that over the chicken and served. The recipe: Chili-Orange Chicken "^^<http://www.w3.org/2001/XMLSchema#string>
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