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


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.