Teriyaki-Orange Chicken

Prepare this healthy dinner recipe ahead, then let it cook in the slow cooker until after work. Serve on brown rice to complete the meal.

Teriyaki-Orange Chicken
Servings: 4


  • 1 16 ounce package frozen loose-pack broccoli, 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
  • 3/4 cup orange juice
  • 3 tablespoons orange marmalade
  • 2 tablespoons bottled teriyaki sauce
  • 1 teaspoon dry mustard
  • 2 cups hot cooked brown rice

Make It

1. In a 3-1/2 or 4-quart slow cooker, combine frozen vegetables and tapioca. Add chicken pieces.

2. In a small bowl combine chicken broth, orange juice, orange marmalade, teriyaki sauce, and dry mustard. Pour over vegetable-chicken mixture in cooker.

3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve with hot cooked rice.


For Easy Cleanup:
  • Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 338, Fat, total (g): 3, carb. (g): 46, fiber (g): 5, pro. (g): 31, calcium (mg): 32, Percent Daily Values are based on a 2,000 calorie diet.