Teriyaki Chicken Crockpot Freezer Meal
Simplify dinnertime with this flavorful and time-saving Teriyaki Chicken Crockpot Freezer Meal! Perfect for busy weeknights, this easy recipe combines tender, slow-cooked chicken breasts with a rich, homemade teriyaki sauce made from soy sauce, honey, garlic, ginger, and brown sugar. Prepared in just 15 minutes, this freezer-friendly meal can be stored for up to three months, making dinner planning a breeze. When ready to enjoy, simply thaw, cook in your crockpot, and serve over fluffy rice, garnished with fresh green onions and sesame seeds for a restaurant-quality finish. Ideal for meal prep enthusiasts and fans of slow cooker recipes, this dish is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 0.5 cup Soy sauce
- 0.25 cup Honey
- 2 tablespoons Rice vinegar
- 2 tablespoons Brown sugar
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1.5 tablespoons Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions (sliced, for garnish)
- 1 tablespoon Sesame seeds (for garnish)
- 4 cups Cooked rice (for serving)
Instructions
In a medium mixing bowl, combine soy sauce, honey, rice vinegar, brown sugar, minced garlic, and grated ginger to create the teriyaki marinade.
Place the chicken breasts in a gallon-sized freezer bag or airtight container.
Pour the teriyaki marinade over the chicken breasts, ensuring they are fully coated.
Seal the bag or container, removing as much air as possible to prevent freezer burn. Label with the dish name, date, and cooking instructions.
Freeze the bag or container for up to 3 months.
To cook, remove the frozen bag of chicken and sauce from the freezer and thaw in the refrigerator overnight.
Transfer the thawed chicken and marinade into the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
Once cooked, remove the chicken breasts and set them aside on a plate.
In a small bowl, mix cornstarch and water to form a slurry. Add this mixture to the crockpot sauce, stirring well to thicken the sauce. Let it cook for an additional 10-15 minutes.
Return the chicken breasts to the crockpot and coat them in the thickened sauce.
Serve the teriyaki chicken over cooked rice and garnish with sliced green onions and sesame seeds.
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5148 mg | 224% | |
| Total Carbohydrate | 314.5 g | 114% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 68.6 g | ||
| Protein | 250.5 g | 501% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 244 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2676 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
