Stir in cornstarch, broth, teriyaki sauce, garlic, preserves, and green onions in a slowcooker. Add chicken and combine with broth mixture. Cook on low for 6-8 hours, or until the chicken is cooked through. A longer cooking time will also allow chicken to be even more tender.

Then, boil pappardelle as the package instructs, then strain and add back into the pot. Laddle a small amount of apricot sauce over pasta and toss until lightly coated.

Serve chicken atop pasta, and garnish with chive blossoms.