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1.Mix Broth, Teriyaki Sauce, Garlic, Marmalade, 1/4 Cup Green Onions And Cornstarch In 6-Quart Slow Cooker. Add Chicken And Turn To Coat. 2.Cover And Cook On Low 8 To 9 Hours* Or Until Chicken Is No Longer Pink. Sprinkle With Walnuts And Remaining Green Onions Before Serving. Serve With Rice.
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