Slow-Cooker Asian Inspired Orange-Walnut Chicken

Just when you thought we were putting the crock pot away, out comes another great recipe. I could not resist yet another Asian Inspired Chicken Dish. I don’t know about you, but it seems I always have plenty of nuts to work with during the holidays. But enough about my guys, let’s get to cooking!

Slow-Cooker Asian Inspired Orange-Walnut Chicken
1 1/2 Cup Chicken Broth
1/4 Cup Teriyaki glaze
3 Garlic Cloves, minced
3/4 Cup Orange Marmalade
4 green onions, sliced (more for garnish if desired)
2 Tablespoons cornstarch
3 Tablespoons Soy Sauce
4 bone-in chicken thighs, skin removed
2 Boneless Chicken Breasts, cut in half
1/2 Cup walnut pieces
2 Cups Cooked regular long-grain white rice, prepared according to directions

Stir the broth, teriyaki sauce, garlic, marmalade, green onions, cornstarch and soy sauce in a 6-quart slow cooker.

Cut chicken breasts in half width-wise so that the breasts are about the same size as the thighs.

Remove skin from thighs, leaving bone in place.

Add the chicken to the crock pot and turn to coat in the sauce.

Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through. Every few hours, turn the chicken so that the sauce soaks in evenly. (This step is optional, but it did give the chicken pieces a nice, even color).

During the last 45 minutes or so (depending upon method for rice), cook rice.

While rice is cooking, sprinkle about 1/4 cup of the walnuts into the crock pot and continue to simmer.

Place cooked rice on a large serving platter.

With a slotted spoon, remove chicken from crock pot and nestle nicely over rice bed. Ladle some of the sauce from the crock pot over the chicken.

Pour remaining sauce into a bowl or gravy boat to pass table-side.

Just before serving, garnish with more green onions if desired.