Spicy Slow Cooker Orange Burgundy Chicken

1 pound of chicken breasts, skinless and boneless, cubed
¼ cup of orange marmalade
¼ cup of orange juice
¼ cup of red wine
1 tablespoon of cornstarch
1 tablespoon of brown sugar
1 lemon, juice
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of cayenne pepper
1 teaspoon of garlic powder
1 teaspoon of crushed red pepper
1 teaspoon of curry sauce
Wash and pat dry chicken, transfer to slow cooker. Season with salt, pepper,
cayenne pepper, garlic powder, crushed red pepper and curry sauce.
In a separate bowl, combine the rest of the ingredients and mix well. Pour over
chicken and cover. Cook on low for 7 – 9 hours.