Monday, May 7, 2012

Slow Cooker Teriyaki and Orange Chicken from Better Homes and Gardens

This sauce was kind of thin so maybe added a teaspoon of corn starch if yours is the same.

  • 1 16 ounce package frozen loose-pack broccoli, carrots, and water chestnuts
  • 2 tablespoons quick cooking tapioca
  • 1 lb skinless, boneless chicken breast, cut into 1-inch pieces
  • 3/4 chicken broth
  • 3 tablespoons orange marmalade
  • 2 tablespoons bottled teriyaki sauce
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground ginger
  • 2 cups hot cooked rice
  1. In a 4 quart slow cooker, combine frozen vegetables and tapioca. Add chicken.
  2. In a small bowl, combine chicken broth, orange marmalade, teriyaki sauce, dry mustard, and ginger. Pour over mixture in cooker.
  3. Cook and cover on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Serve with hot cooked rice.  

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