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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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A recipe to do in a crock pot. Taken in Coup de Pouce Ingredients:
1 tablespoon vegetable oil |
1 lb boneless skinless chicken breast, diced |
750 g frozen vegetables (type oriental) |
2 tablespoons quick-cooking tapioca, ground |
3/4 cup chicken stock |
3 tablespoons orange marmalade |
2 tablespoons teriyaki sauce |
1 teaspoon dry mustard |
1/2 teaspoon ground ginger |
Directions:
1. In a skillet, heat oil to medium-high heat. Add chicken and brown. Put chicken in crockpot. Add frozen vegetables and tapioca. Mix well.
2. In a small bowl, mix all remaining ingredients. Pour on the chicken. Cover and bake at low heat for 4 hours.
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