4 boneless, skinless chicken breast halves
1 (18-ounce) jar orange marmalade (sugar-free)
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper (Or to your spice preference)
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 cup chicken broth
Use a 4 quart slow cooker. Put the chicken into the bottom of your slow cooker. In a small bowl, combine the marmalade with the dry spices and chicken broth. Pour this on top of the chicken. Cover and cook on low for 6 to 7 hours, or on high for about 4. If when fully cooked the chicken isn't quite as moist as you'd like, you can cut it into strips, then return it to the pot to soak in even more of the yummy sauce. Serve over brown basmati rice.
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