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
  • PREP

    10 mins
  • COOK

    3 hrs

    3 hrs 10 mins


  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


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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!

Nov 03, 2011

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!


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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
  • 179 mg
  • 7%

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

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