Nutrition per serving may change if servings are adjusted.
1 16-ounce package frozen loose-pack broccoli, carrots, and water chestnuts
2 tablespoons quick-cooking tapioca
1 pound skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
¾ cup reduced-sodium chicken broth
3 tablespoons low-sugar orange marmalade
2 tablespoons bottled light teriyaki sauce
1 teaspoon dry mustard
½ teaspoon ground ginger
2 cups hot cooked brown rice
In a 3½- or 4-quart slow cooker combine frozen vegetables and tapioca. Add chicken.
In a small bowl combine chicken broth, orange marmalade, teriyaki sauce, dry mustard, and ginger. Pour over mixture in cooker.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 ½ hours (see Tip). Serve with hot cooked rice.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.