Recipe by ASHCRONE
"This is a gloriously awesome, easy, and flavorful slow cooker recipe that will leave your guests wanting more and asking for the recipe"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
5 (6 ounce)
boneless skinless chicken breasts
salt and pepper, to taste
1 (12 ounce) jar
1 1/2 teaspoons
ground cayenne pepper
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.
recipe was good but seemed way too orange-y for my hubs and I. I also used boneless chicken.
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.
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!
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.
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.
This was an awesome recipe!! I'm not a huge fan of rice...so i use a great pasta called Orzo...it 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 time...it 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!
I was a little put off by the negative reviews, but I tried this recipe anyway. The result? I loved it, and it is the first time after a year of using recipes from this site that I have been motivated to leave a review.
I always get annoyed at people who review a recipe and talk about the changes they made to it, but I did make some changes to conform with my tastes and what I had on hand. Instead of the boneless skinless chicken breasts, I used 2 large chicken breasts with bone and skin (about 2 lbs.). I also used a 15.5 oz. jar of marmalade (Publix low sugar, no artificial sweetener), a little bit less than a cup of stock, 1 Tbsp of curry powder, 1/2 tsp of cayenne, and no ginger.
I cut 3 Yukon gold potatoes into eights and put those in the bottom of the slow cooker. Then I cut the breasts into thirds, rubbed them with salt and pepper, and put those in. I poured the other ingredients on top and then added a sliced large yellow onion and a chopped red pepper. I let it cook on low for 7 hours.
The chicken was delicious but slightly dry; 6 hours would have probably been better. The skin and bones came right off. The sauce had a wonderful flavor. In fact, I refrigerated the liquid, skimmed off the fat, and will use it to make rice. The most pleasant surprise was the flavor the onions and potatoes had. The onions were sweet/savory, and the potatoes were like the perfect marriage between a potato and sweet potato.
I love this recipe. It's a definite keeper for me!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Marmalade Curry Chicken
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 33
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
See how to make a simple, satisfying chicken dinner.
See how to make juicy “baked” chicken in the slow cooker.
See how to make zesty barbequed chicken in your slow cooker.