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*

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CROCK POT TERIYAKI

INGREDIENTS:

• 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

DIRECTIONS:

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. 

Recipe adapted from The Test Kitchen of Melissa Fallis.

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Edited October 22, 2016.