We tried this out the other night and it immediately went on my "sure to be a crowd pleaser" list. Mmm, mmm, good. A little spicy, a little sweet, moist and tender meat - yum! Roasted sweet potatoes were the perfect side veg.
4 boneless, skinless chicken breast halves or thighs
1 (18-ounce) jar orange marmalade
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 cup chicken broth
Put the chicken into the bottom of your slow cooker.
In a small bowl, combine the marmalade with the dry spices and chicken broth. You'll end up with a slimy orange gel that smells like ginger. Pour this on top of the chicken. Cover and cook on low for 6 to 7 hours, or on high for about 4.
You can either carefully remove the chicken and serve in full breasts or large chunks, or you can do what I did and shred it all with two forks allowing the meat to soak up more of the tasty juice. I suggest serving over brown rice with roasted sweet potatoes. Delish!
I've been trying to avoid turning my oven on in our hot (and no a/c...) house this summer - this crock pot meal was great! We just finished the leftovers tonight and I think I'll be making it again soon.
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