breaking news
TERIYAKI CHICKEN
MEDIUM-LARGE BAG OF CARROTS
RED ONION INTO LARGE CHUNKS
2 LARGE CANS PINEAPPLE (UNDRAINED)
4 GARLIC CLOVES
4 CHICKEN BREASTS
1 CUP TERIYAKI SAUCE
SPLIT BETWEEN TWO GALLON FREEZER BAGS, SEAL, MIX, LAY FLAT AND FREEZE.
DIRECTIONS FOR BAGS:
ADD ADDITIONAL 1/4 CUP SAUCE TO CROCK POT. COOK LOW 6-7 HOURS. SERVE OVER HOT RICE.
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