Cooking Directions

• 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 the chicken and sauce with the noodles.

Ingredients

• 1.5 cups Swanson® Chicken Broth
• 0.25 cup teriyaki sauce
• 3 cloves garlic, minced
• 0.75 cup orange marmalade
• 4 green onion, sliced (about 1/2 cup)
• 2 tablespoons cornstarch
• 2 pounds bone-in chicken thigh, skin removed
• 0.5 cup walnut pieces
• 4 cups cooked Japanese soba (buckwheat) noodles or linguine (from about 8 ounces dry)