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Crockpot Recipe - ORANGE TERIYAKI CHICKEN

Ingredients:
1 pound skinless, boneless chicken breast halves or thighs
1 16 ounce package loose-pack frozen broccoli, baby carrots, and
water chestnuts
2 tbsp. quick-cooking tapioca
SAUCE:
1/2 cup chicken broth
2 tbsp. brown sugar
2 tbsp. teriyaki sauce
1 tsp. dry mustard
1 tsp. finely shredded orange peel
1/2 tsp. ground ginger

Directions:
Cut chicken into 1 inch pieces.
Place vegetables in crockpot. Sprinkle tapioca over veggies. Place chicken on top of that.
Combine sauce ingredients and pour over chicken. Cover; cook on low-heat for 4-6 hours or on high for 2-3. Serve over rice.

General Food Recipe Tip:

When cooking with your Crock-Pot slow cooker, it is best to use whole herbs and spices rather than crushed or ground. The flavor of crushed or ground herbs and spices seems to lessen during the extended cooking time with the slow cooker. Fresh herbs and spices take longer to release their flavor, and therefore withstand the extended cooking times required of slow cooking.