1 1/2 cups Chicken broth
1/4 cup teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced (about 1/2 cup)
2 T cornstarch
8 skinless chicken thighs
1/2 cup walnut pieces
Hot cooked rice
Mix broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in slow cooker. Add chicken and turn to coat. Cover and cook on low 8 to 9 hours (or on high for 4-5 hrs), until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.
*Campbell's Soup Cookbook*
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