Season the chicken breasts with salt and pepper and place in slow cooker. Whisk together the marmalade, chicken stock, curry powder, cayenne pepper, and ground ginger in a bowl. Pour over chicken breasts.
Cover and cook on High for 3 to 4 hours, or on low for 5 to 7 hours. Flip chicken over once during cooking.
During the last hour of cooking remove shicken and cut into strips. Pour in 3/4 to entire can of coconut milk.
Serve over rice.
Cover and cook on High for 3 to 4 hours, or on low for 5 to 7 hours. Flip chicken over once during cooking.
During the last hour of cooking remove shicken and cut into strips. Pour in 3/4 to entire can of coconut milk.
Serve over rice.
?We are one another's angels? 
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