There are many Curry Chicken Crockpot Recipes but this chicken recipe is the perfect mid-week supper that’s short on preparation and long on compliments.
Boneless skinless chicken breasts are simmered in a crockpot with curry, ginger, cayenne and orange marmalade.
You need to try this chicken recipe with an Indian flair. Your friends and family are sure to enjoy it!
The marmalade is your secret weapon – no one will know exactly what the tangy, citrusy ingredient is, but since the blended flavors are so intriguing, they are likely to have their mouths full anyway!
Curry Chicken Crockpot Recipes With Marmalade
Ingredients
6 boneless skinless chicken breasts
1 jar (12 ounces) orange marmalade
1/2 cup chicken stock
2 tablespoons curry powder
1/2 teaspoon ground ginger
Pinch cayenne pepper
Kosher salt and ground black pepper
Directions
Season the chicken breasts with the kosher salt and ground black pepper. Leave them whole. Place the chicken breasts in the bottom of a crockpot.
Whisk together the chicken broth with the curry powder, cayenne and ground ginger. Add the orange marmalade and thoroughly combine with the broth.
Pour the liquids over the chicken breasts and cover the crockpot. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours. Turn the chicken breasts over one time during the cooking process.
Food For Thought – Spice this up with extra cayenne, crushed red chili flakes and hot sauce. The ginger and marmalade cool off some of the heat. You can also go the other way by eliminating the cayenne all together.