4 boneless, skinless chicken breast halves or thighs (I used breasts)
1 (18oz) jar orange marmalade (I used 1/2 regular and 1/2 sugar free)
1 1/2 tsp curry powder
1/2 tsp 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 mixing bowl, combine the marmalade with the dry spices and chicken broth. Pour the sauce evenly over the chicken. Cover and cook on low for 6 to 7 hours, or on high for about 4 (you might want to flip the chicken towards the end if you choose to cook on high heat). Serve over brown basmati rice.