We all loved the Teriyaki Chicken freezer meal I made awhile back, so I decided to switch things up a bit and make it even better by adding in some pineapple and few other ingredients. It was a hit. And of course because it’s a freezer meal AND a crock pot meal, it’s so easy Lucy could do it {actually Lucy would probably chew through the crock pot cord and start a fire and burn my whole house down}.
Ingredients
4 chicken breasts
1 cup teriyaki sauce
1 cup water
2/3 cup brown sugar
1 pounds of carrots, peeled and chopped
1 can pineapple tidbits or chunks
2 bell peppers, seeded and sliced
3 garlic cloves, minced
4 ounces canned water chestnuts, drained {optional}
Directions
Load all the ingredients into a gallon sized Ziploc bag, lay it flat, label and freeze for the Crock Pot method. Or, lay the chicken in a foil pan, load all in remaining ingredients on top, cover and freeze for the oven method.
Crock Pot Cooking Method: Cook from frozen on low for 6 hours or until chicken is thoroughly cooked, or thaw overnight in the refrigerator overnight and cook on low for 4 hours or until chicken is thoroughly cooked.
Oven Cooking Method: Thaw overnight in the refrigerator. Cook at 350 degrees for 50-60 minutes or until chicken is cooked thoroughly.
This is WONDERFUL served over rice.
Looking for more freezer meals?
Here are a few more of my Freezer Meal Recipes:
- Roadside Sliders Recipe
- Easy Freezer Meal Meatballs
- Peach Crisp Recipe
- Cilantro Lime Chicken
- Chicken Cacciatore
- Chicken Casserole with Mashed Potato Topping
Links to freezer pans I commonly use:
- Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″
- Aluminum Foil Deep Pans 9″ x 13″
- Round 9 Inch Aluminum Foil Pans with lids
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