Crockpot Simple Hoisin Chicken

Nonstick cooking spray
12
chicken thighs, skin removed (3 1/2 to 4 pounds total)
2
tablespoonsquick-cooking tapioca
1/8
teaspoonsalt
1/8
teaspoonground black pepper
1/2
cupbottled hoisin sauce
1
16 ouncepackagefrozen broccoli stir-fry vegetable blend
Hot cooked rice
Nonstick cooking spray
12
chicken thighs, skin removed (3 1/2 to 4 pounds total)
2
tablespoonsquick-cooking tapioca
1/8
teaspoonsalt
1/8
teaspoonground black pepper
1/2
cupbottled hoisin sauce
1
16 ouncepackagefrozen broccoli stir-fry vegetable blend
Hot cooked rice
Nonstick cooking spray
12
chicken thighs, skin removed (3 1/2 to 4 pounds total)
2
tablespoonsquick-cooking tapioca
1/8
teaspoonsalt
1/8
teaspoonground black pepper
1/2
cupbottled hoisin sauce
1
16 ouncepackagefrozen broccoli stir-fry vegetable blend
Hot cooked rice
Nonstick cooking spray
12 Chicken thighs, skin removed (3 1/2 to 4 pounds total)
2 Tablespoons quick-cooking tapioca
1/8 Teaspoon salt
1/8 Teaspoon ground black pepper
1/2 Cup bottled hoisin sauce
1 (16 oz) Package frozen broccoli stir-fry vegetable blend
Hot cooked rice

Coat a 3 1/2 to 4 quart crockpot with nonstick cooking spray. Place chicken in cooker, sprinkle with tapioca, salt, and pepper and top with hoisin sauce.
Cover and cook on LOW for 4 to 5 hours.
Turn to HIGH heat setting, stir in vegetables; cover and cook for 30 to 45 minutes more. Serve over hot cooked rice.