Ingredients:

1 to 2 pounds skinless, boneless chicken breast halves r thighs
1 (16 oz. pkg) loose-pack frozen broccoli, baby carrots, and water
chestnuts
2 tbsp. quick-cooking tapioca

Sauce
1/2 cup chicken broth
2 tbsp. brown sugar
2 tbsp. teriyaki sauce
1 tsp. dry mustard
1 tsp. finely shredded orange rind
1/2 tsp. ground ginger

Instructions
Cut chicken into 1 inch pieces Place vegetables in crock pot. Sprinkle tapioca over veggies. Place chicken on top of that. Combine sauce ingredients and pour over chicken. Cover; cook on low heat for 4 to 6 hours or on high for 2-3 hours. Serve over rice