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1 16-oz. frozen loose-pack broccoli, carrots, and water chestnuts
2 tbs. quick-cooking tapioca
1 lb. skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
3/4 cup chicken broth
3/4 cup orange juice
3 tbs. orange marmalade
2 tbs. bottled teriyaki sauce
1 tsp. dry mustard
2 cups hot cooked rice
In a 3 1/2 -or 4-quart slow cooker, combine frozen vegetables and tapioca. Add chicken pieces. In a small bowl combine 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 or 5 hours or on high-heat setting for 2 to 2 1/2 hours. Serve with hot cooked rice. Makes 4 servings.