Orange Chicken with Green Onions and Walnuts recipe

Serves: 8

1 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1/4 cup teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced (about 1/2 cup)
2 tablespoons cornstarch
8 chicken thighs, skin removed (about 2 pounds)
1/2 cup walnut pieces
Hot cooked rice

Stir the broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in a 6-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through. Sprinkle with the walnuts and remaining green onions. Serve with the rice.

*Or on HIGH for 4 to 5 hours.

Recipe and photograph provided courtesy of Campbell's Kitchen.