One of my favorite freezer chicken recipes is Chicken Teriyaki, which I adapted from overthebigmoon.com. The chicken comes out very tender and moist. Even our pickiest eater whose middle name should be “Ewwww I don’t like that” likes it.
It has only a few ingredients, but they make an awesome flavor: chicken breasts, teriyaki sauce, water, garlic, ginger, and brown sugar. You just throw everything into a Ziplock and freeze. Or, skip the freezer and throw everything into your slow cooker.
When you’re ready to prepare, thaw (if frozen), put everything in the CrockPot and cook 4-6 hours on LOW.
WHAT YOU NEED:
- 6-8 boneless skinless chicken breasts (uncooked)
- 1 c. teriyaki sauce
- 1 c. water
- 2/3 c. brown sugar
- 3 cloves garlic
- 1/2 Tbs. ground ginger
WHAT YOU DO:
Combine all ingredients in a Ziplock bag. I usually split up the batch into 2 bags because the breasts I get at Sam’s Club are so large (insert inappropriate anatomy joke here). Label date/instructions/etc with a Sharpie (keeps for up to 3 months).
To cook: Remove freezer bag and thaw in the fridge for a few hours, or if you’re short on time, run it under room temperature water for a bit. Once thawed, pour everything in the Crockpot and cook on LOW for 4-6 hours.
If eating right away, put all ingredients in slow cooker. Cook on LOW 4-6 hours.