Crock Pot Teriyaki Chicken

• 2 lbs boneless skinless chicken breasts
• 1 (16 ounce) package frozen mixed vegetables, with broccoli, carrots, and water chestnuts
• 2 tablespoons quick-cooking tapioca
• 1 cup chicken broth
• 4 tablespoons brown sugar
• 4 tablespoons teriyaki sauce
• 2 tablespoons dry mustard
• 1 12 teaspoons orange zest
• 1 teaspoon ground ginger
• hot cooked rice, to serve four

1. Rinse chicken and pat dry.
2. Cut chicken into 1 inch pieces.
3. Lay vegetables in bottom of crock pot sprinkled with tapioca.
4. Place chicken on top of vegetables.
5. Mix the remaining ingredients, except rice, together in a small bowl.
6. Pour over chicken.
7. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours.
8. Serve over rice.

chicken breasts, mixed vegetables, tapioca, chicken broth, brown sugar, teriyaki sauce, mustard, orange zest, ground ginger, rice

Taken from www.food.com/recipe/crock-pot-teriyaki-chicken-46077 (may not work)