Slow Cooker Marmalade Curry Chicken Recipe -
Slow Cooker Marmalade Curry Chicken Recipe
  • READY IN 3+ hrs

Slow Cooker Marmalade Curry Chicken

Recipe by  

"This is a gloriously awesome, easy, and flavorful slow cooker recipe that will leave your guests wanting more and asking for the recipe"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings


  1. Season the chicken breasts with salt and pepper, and place into a slow cooker. Whisk together the marmalade, chicken stock, curry powder, cayenne pepper, and ground ginger in a bowl. Pour over chicken breasts.
  2. Cover, and cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Make sure to flip over the chicken breasts once during cooking.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 3 hrs
  • READY IN 3 hrs 10 mins

Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2008

This was beyond exceptional - I loved it! As other reviewers suggested I added a can of coconut milk an hour before it was finished cooking. The flavors in this dish are layered and complex and yet simple to prepare. I tasted every spice and nothing more prominent than the other, this was simply fabulous. I know I will make this again as we finished all of the chicken tonight and thats unusual for a first time dish.

Most Helpful Critical Review
Feb 13, 2008

recipe was good but seemed way too orange-y for my hubs and I. I also used boneless chicken.

Oct 16, 2007

This recipe is so wonderful, my husband loves it, I love it not only for the taste but for the sheer fact I can start it at noon and not have to worry about it. The only change I made was in the last 30 mins to an hour of cooking I add coconut milk which gives the sauce a wonderful creamy texture. I serve with brown rice, naan bread, mango chutney & chopped onions. Definitely a keeper. Thanks.

Jan 14, 2008

It's hard to find good slow cooker chicken recipes without a lot of added fat (creamy soups, sour cream, cream cheese, etc.) This recipe is low fat AND very yummy! I dredged the chicken in flour as others suggested, and used only 1/4 tsp. of the cayenne pepper because I was afraid my kids would think it was too spicy. It turned out very well. My husband had seconds and my 6 yr. old said I should make it again!

Apr 15, 2008

Made for a church pot-luck and got raves, especially from the former India missionaries! Definitely: flour the chicken; add the coconut milk; increase the amount of curry powder and ginger. I also added a hefty dose of dried sage, a couple of dashes of garlic powder and a couple of Tbsp dried onion flakes, and served with jasmine rice from my smaller slow cooker (ratio of 1 cup rice to 1 1/4 cups water on Low for an hour or so). Even better the next day. Ethnic and comforting! Thx much.

Apr 10, 2008

We loved this recipe. We added the coconut milk and a thing of frozen spinach since I am always looking for ways to sneak in veggies. I shredded the chicken and served it over rice- it was stew-like.

Nov 09, 2007

This was an awesome recipe!! I'm not a huge fan of i use a great pasta called looks kinda like rice, but i like the texture much better. I also added a can of coconut milk near the end, which was great! I'll probably use half the cayenne pepper next was too spicey for us. It kinda over powered the other flavors, but over all it was a great dish!! (also i may add more currey next time, it wasn't a very strong flavor. The sweet orange was the best!

Dec 21, 2010

In the end I really liked this. I say it that way because when I got home and lifted the lid on my crock pot the first thing I thought was oohhh this is way to sweet and I thought I have to cut back on that flavor somehow. I started off with the original recipe with the addition of the coconut milk right away (I wasn't going to be home 1 hour befor supper)I had also cut the cayenne way down to begin with so I added about 1/8 of a tsp. more at a time. I think I ended up with about 3/4 of a tsp. in total. The heat of the cayenne helps with the sweet of the jam I think. The other things I used to cut back on the sweet flavor were chopped onions and a tsp. or so of toasted cumin seeds. I know other had used garlic, but I didn't want to stray too far from the original recipe. It does lack color if you serve it with white rice, so I will serve it with a green veg. of some sort and a cucumber yogurt dip of some sort to cool the pallet. In the end I'm left with a sweet spicy dish that reminds me of India which I'm happy with and will make again. It took a bit, but I'm happy with the result.


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  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 45.3 g
  • 15%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 33.5 g
  • 67%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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