Slow Cooker Orange Chicken

This is a nice way to enjoy an non stir stir fry.  The only prep work is to cut the chicken into bite sized pieces - the vegetables are used frozen.  I like to use the broccoli/carrot/water chestnut mix.  No Orange Marmalade?  No problem - use Peach Jam.  Serves 4 - or 2 for dinner and a leftover lunch.

  12 Ounce Frozen Vegetable Mix                                              1/4 Cup Orange Marmalade

  10 Ounce Chicken Breast                                                        3 Tbl Low Sodium Teriyaki Sauce

  1 Cup Chicken Stock                                                               1.5 Tsp Spicy mustard

  1 Cup Orange Juice                                                                 1/2 Cup Brown Rice, Uncooked

                                                                                                 

Put the frozen vegetables in the bottom of a 4 quart slow cooker.  Cut chicken into bite sized pieces and put on top.  In a small bowl, combine chicken broth, orange juice, orange marmalade, teriyaki sauce, dry mustard and rice. Pour over vegetable-chicken  mixture in cooker.  Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

Per Serving: 299 Cal (9% from Fat, 32% from Protein, 59% from Carb); 24 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 45 g  Carb; 4 g Fiber; 15 g Sugar; 83 mg Calcium; 2 mg Iron; 592 mg Sodium