This one's a keeper. I've made it twice now - once with just breasts and once with skinless leg thigh portions. Both were good but the dark meat turns out moister. I did follow one piece of advice offered by another reviewer and that was to dredge the chicken in flour before placing in the crock pot. I think this helps to thicken the sauce a bit. I also added some chopped onion and sliced red bell pepper to the dish. We will no doubt be having this one again.

The chicken was a little bland and I just felt like it needed a little something more. The sauce runny. It was ediable, but I probably will not make it again.

I liked this recipe, Im always looking for good slow cooker recipes (I put it on at night, wake up, its done and I pack it for lunch)...However, I had way too much sauce for the amount of chicken. I did not find it too sweet but I used "no sugar added" marmalade. I added cornstarch to thicken but still found it to be too much and too thin. Will probably make again, but with less liquid.

Very tasty...we served it over linguine and some crushed red pepper! Cooked on low just shy of 6 hours, chicken was perfect!

It was good, 2 out 3 kids ate it...but I changed the recipe a lot!! As others suggested I floured the chicken and as well as salt & pepper I seasoned the chicken with garlic powder, chopped up 1/2 of an onion, added 1/2 can of coconutmilk, teaspoon of sage and since the store had no curry powder I used about 2- 3T. of curry paste. I also cut the chicken into strips. At the end I had to add a T. of corn starch to make it less runny

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.

we too enjoyed this receipe very much. i used 6 breasts, halved the cayenne and added the coconut milk. the time was a factor for me, as 3 hrs was too little and 6-7 was too long, so i cooked it 2 hrs on high and the next 3 1/2 on low. the chicken came out a little dry, but i think it cooked it a little too long. in the end, it was delicious and my wife and daughter & son IL raved about it. if i had used the recommended amount of cayenne, it would have been too spicy even for me and i love spicy food.

Made it with 3 chicken breasts, cut up into bite-sized pieces. Adjusted seasonings to taste, but otherwise followed the (scaled) recipe. It was fantaculous! Enjoyed by all. Next time, for variety I'll try pork and a bit of coconut milk. By the way, I'm new to slow cooking, and really appreciate the Allrecipes.com resource, along with the contributions from readers. Thanks!

Much too sweet.

Nice flavour, but it came out dry for me. I stuck to the recipe more or less, but used only about 70% of the amount of marmalade that is called for (because it came in a 250 ml jar), and doubled the cayenne peper because I figured that this would come out too sweet. I also just used two fairly large chicken breasts, dredged in flour first. There was enough sauce to cover them. In the end, I still found it too sweet, but thought that the mild heat from the cayenne and the sourness of the orange marmalade was a nice touch. I will try it again and reduce the amount of marmalade and maybe add some red wine vinegar to try to increase the acidity. Hoping that this might help minimize the drying out of the chicken. As is, the sauce absorbed into the chicken, but I think the amount of sugar in the marmalade is what dried the dish out for me.

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.

Excellent recipe! My whole family enjoyed it and I enjoyed how easy it was. I added a can of coconut milk.

I did not care for this recipe! This tasted like hot curried orange rind.

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!

WOW! amazing! everyone loved this. served with rice. dredging the chicken in flour before is a must !!!! Thanks