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Home
> Recipes > Low Carb Crockpot > Teriyaki Chicken with Orange
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Teriyaki Chicken with Orange
Ingredients
- 1 16-ounce package loose-pack frozen broccoli, baby carrots, and water chestnuts
- 2 tablespoons quick-cooking tapioca
- 1 pound skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
- 3/4 cup chicken broth
- 3 tablespoons low-sugar orange marmalade spread
- 2 tablespoons teriyaki sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon ground ginger
- Hot cooked brown rice (optional)
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Prep: 15 Minutes
Cook: Low 4 to 5 Hours, High 2 to 2 1/2 Hours
Makes: 4 Servings
Slow Cooker: 3 1/2- or 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a 3 1/2- or 4-quart slow cooker place frozen vegetables. Sprinkle tapioca over vegetables. Stir to combine. Place chicken pieces on vegetable mixture.
- For sauce, in a small bowl combine broth, marmalade spread, teriyaki sauce, mustard, and ginger. Pour sauce over chicken pieces.
- Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. If desired, serve with rice.
Nutrition Fact per Serving: 218 cal. 2 g total fat(1 g sat. fat), 66 mg chol., 596 mg sodium, 18 g carb, 3 g fiber, 29 g pro.
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