Servings: Yields: One gallon-sized bag of chicken teriyaki with 3 servings.

One pound boneless skinless chicken breasts One pound boneless skinless chicken breasts
• 1/2 cup honey • ½ cup honey
• 1/2 cup low sodium soy sauce • ½ cup low sodium soy sauce
• 1/4 cup rice wine vinegar (I subbed red wine vinegar) • ¼ cup rice wine vinegar (I subbed red wine vinegar)
• 1 small onion, diced • 1 small onion, diced
• 1 large clove garlic, minced • 1 large clove garlic, minced
• 1-inch ginger root, peeled and minced • 1-inch ginger root, peeled and minced
• 1/4 teaspoon black pepper • ¼ teaspoon black pepper
• One bag frozen stir fry veggies (Mine was 14.4 oz) • One bag frozen stir fry veggies (Mine was 14.4 oz)

PREP
1. Label your freezer bag.
2. To your freezer bag, add all ingredients. Add chicken to the freezer bag last
so it’s the first ingredient poured into your crockpot.
3. Remove as much air from the freezer bag as possible, seal, and lay flat in
your freezer.
COOK
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your crockpot.
3. Cook on “low” setting for 4 to 8 hours, or until chicken is cooked through.