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Orange Chicken with Green Onions and Walnuts



1 1/2 cups chicken broth (regular or organic)

1/4 cup teriyaki sauce

3 cloves garlic, minced

3/4 cup orange marmalade

4 green onions, sliced (about 1/2 cup), divided

2 tablespoons cornstarch

8 skinless chicken thighs (about 2 pounds)

1/2 cup walnut or cashew pieces

Hot cooked rice


  1. Mix broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in 6-quart slow cooker.
  2. Add chicken and turn to coat.
  3. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours or until chicken is no longer pink.
  4. Sprinkle with walnuts and remaining green onions before serving.
  5. Serve with rice.


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