Teriyaki Chicken

1 16oz. bag frozen broccoli, carrots, and water chestnuts
2 TBSp quick-cooking tapioca
2 lb. skinless boneless chicken breasts, cubed
1 cup chicken broth
1/4 cup packed brown sugar
1/4 cup teriyaki sauce
2 TBSP dry mustard
2 tsp grated orange zest
1 tsp ground ginger

Put the frozen veggies in a slow cooker, then sprinkle with the tapioca. Put the chicken on top of the veggies.

Mix the broth, brown sugar, teriyaki sauce, mustard, orange zest, and ginger in a bowl, stirring until the sugar dissolves. Pour over the chicken and cook on high until chicken is cooked through, 4-6 hours.

Serves 8

Points per serving: 4