Teriyaki Chicken

2 lbs of boneless, skinless chicken breasts

1 package of mixed frozen vegetables

2 tbsp of quick-cooking tapioca

1 cup of chicken broth

1/4 cup of brown sugar

1/4 cup of teriyaki sauce

2 tbsp of dry mustard

1 1/2 tsp of orange zest

1 tsp of ground ginger

Directions:

Cut chicken breats into 1 inch cubes. Place frozen vegetables into crockpot and sprinkle with the tapioca. Place chicken ontop of vegetables. In a seperate bowl, combine remaining ingredients and pour over chicken.

Cook on LOW for 5 hours or on HIGH 2 1/2 hours.