2 lb. boneless, skinless chicken breast
1 16-ounce package frozen broccoli, carrots and water chestnuts
2 T. quick-cooking tapioca
1 cup chicken broth
4 T. brown sugar
4 T. teriyaki sauce
2 T. dry mustard
1 1/2 tsp. grated orange peel
1 tsp. ground ginger

Rinse chicken and pat dry. Cut chicken into bite-sized pieces. Place frozen vegetables in slow cooker. Sprinkle with tapioca. Arrange chicken pieces on top of vegetables. In a small bowl, mix chicken broth, brown sugar, teriyaki sauce, mustard, orange peel and ginger. Pour sauce over chicken. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Serve over hot cooked rice.