1 (16 oz pkg) frozen broccoli, carrots and water chestnuts
2 tbsp. quick-cooking tapioca
1 lb skinless, boneless, chicken breast halves or thighs, cut into 1-inch pieces
1/4 cup chicken broth
3 tbsp. orange marmalade
2 tbsp. bottled reduced-sodium teriyaki sauce
1 tsp. dry mustard
1/2 tsp. ground ginger
2 cups all-ready prepared cooked rice (hot)

Place vegetables in a 3-1/2 to 4 quart slow cooker. Sprinkle tapioca over vegetables. Stir to combine. Place chicken on vegetables.

SAUCE:

In a small bowl, combine broth, marmalade, teriyaki sauce, mustard and ginger. Pour sauce over chicken.

Cover, cook on low-heat setting for 4-5 hours, or on high for 2 to 2-1/2 hours. Serve over hot cooked rice.

Submitted by: Sherry Monfils