In a 5- to 6-quart slow cooker combine carrots, barley and garlic. Top with cabbage and chicken thighs.
In a small bowl, whisk together orange marmalade, curry powder, salt and pepper. Spread over chicken. Pour broth over mixture in slow cooker. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.
Garnish each serving with peanuts, raisins and green onions.