Slow Cooker Marmalade Curry Chicken

Slow Cooker Marmalade Curry Chicken


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

Ingredients 3 h 10 m {{adjustedServings}} servings 342 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  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.
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Reviews 94

  1. 113 Ratings

Chloe's Mom

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.


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!