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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

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  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.