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TERIYAKI CHICKEN

Recipe Link: source:Rival Crock-Pot

List of Ingredients





2 pounds chicken breasts, boneless, skinless
1 16-ounce polybag frozen broccoli, carrots, cauliflower
1 small can sliced water chestnuts, drained
2 tablespoons quick-cooking tapioca
1 cup chicken broth
4 tablespoons brown sugar
4 tablespoons bottled teriyaki sauce
2 tablespoons dry mustard
1 1/2 teaspoons grated orange peel
1 teaspoon ground ginger
Hot cooked rice



Recipe



Cut chicken into 1-inch pieces. Wash hands, cutting board and knife with
hot, soapy water. Place frozen vegetables and water chestnuts in a large
slow cooker. Sprinkle with tapioca granules. Place chicken on top of
vegetables.

In a small bowl, mix chicken broth, brown sugar, teriyaki, dry mustard,
orange peel and ginger. Pour sauce over chicken. Cover with slow-cooker lid
and cook on low 4 to 6 hours or on high for 2 to 3 hours. Stir and spoon
over hot cooked rice. Makes eight servings.

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