Teriyaki Chicken: Freezer meal

I was inspired by two other recipes that I have combined and significantly modified to suit my palate. Feel free to experiment on your own with serving size, adding more veggies/ different meats, or different sauces.

Teriyaki Chicken

-1 bag of medium size carrots (thick sliced)

-1 large red onion (cut into chunks)

-2 large cans of pineapple (chunks)

-4 Garlic cloves

-4 Chicken breasts (cut into cubes)

-1 cup of teriyaki sauce (I use Soy Vay Island Teriyaki since it has pineapple juice in it, and is a little sweeter)

-2 large green bell peppers (cut into cubes)

-2 cans sliced water chesnuts

-2 tbsp of soy sauce

-2 large freezer bags

Assemble all of your ingredients and evenly divide between each bag (i.e. 1/2 bag of sliced carrots, 1/2 red onion, etc). Push air out of the bag, seal, and mix well. Lay flat and freeze. To cook: the night before, remove from the freezer and place in the fridge overnight. The morning of, unseal the freezer bag, pour the contents into your crockpot, cover, and cook on low 7-8 hours. Serve over rice or chow mein noodles.

This recipe will make enough to serve 4-5 out of each bag. (Enough for lunch the next day, in my household!)

It takes me about 5-10 minutes to chop and assemble this meal, and makes enough bags for 2 separate dinners. The 5 minute prep once every few weeks versus actually cooking the entire thing from scratch is a serious time saver, and I particularly love this recipe because it has a sweet and sour taste to it.