Teryaki-orange chicken (in crockpot)

1 16oz pkg. frozen loose-pack broccoli, carrots, and waterchestnuts (mine had sugar snap peas too- couldn't find just those 3)
2 T quick-cooking tapioca
1 lb. skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
3/4 t. instant chicken boullion
3/4 cup water (or instead of the buoilion and water you can use 3/4 cup chicken broth, especially if you want to lower the sodium. use low sodium chicken broth. But the calories will be higher)
3/4 cup orange juice
3 T orange marmalade
2 T bottled teriyaki sauce
1 t dry mustard

In a crockpot, combine frozen vegetables and tapioca. Add chicken pieces.
Boil 3/4 cup water in a small saucepan, remove from heat and add 3/4 t. instant boullion, stirring until dissolved.
In a small bowl combine the "chicken broth", orange juice, orange marmalade, teriyaki sauce, and dry mustard. Pour over vegetable-chicken mixture in cooker.
Cover and cook on low-heat setting for 4 to 5 hours or on high heat for 2 to 2.5 hours. Serve over hot cooked brown rice (not included in nutrition, so that you can choose how much rice you want to eat and just put it in your nutrition tracker). Makes 4 servings, about 1 cup each.

Number of Servings: 4

Recipe submitted by SparkPeople user KDA1981.