Tuesday, September 15, 2015

Crock Pot Teriyaki

*singing to the tune of Frere Jacques* 

Teriyaki, Teriyaki,
I like it. I like it.
Carrots, rice and chicken. Carrots rice and chicken.
Ding, ding dong. Ding, ding dong.

*low bow*

*clapping, applauding and whistling from the crowd*

*standing ovation from the audience*

*flowers flying through the air and onto the stage*

  • 4 cups baby carrots
  • 1 large red onion, cut into chunks
  • 2 (20 ounce) cans pineapple chunks, un-drained
  • 4 garlic cloves
  • 1 1/2 pounds boneless, skinless chicken breasts tenders
  • 1 cup teriyaki sauce
  • 2 tsp. black pepper
  • 2 tsp. ground ginger

  1. Divide all of the ingredients between two freezer bags. Seal the bags and put them in a freezer.
  2. When you want to use it, add 1/4 cup of teriyaki sauce and cook on low in a Crock Pot for 8 hours. Serve with rice. 


Edited October 22, 2016.

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