Freezer Meal Teriyaki Chicken
Forget takeout when you have this Freezer Meal Teriyaki Chicken on hand! The kids go nuts for this dinner, and it’s so much healthier than the restaurant version, and quicker to make than to order!
Chicken Teriyaki is a no-prep freezer meal that you can make in under 10 minutes!
It uses simple and natural ingredients that pack in all the flavors of your favorite take-out meals.
When you make Chicken Teriyaki at home, you spare your family all of the mystery ingredients that can be found in some fast food.
To make your Chicken Teriyaki even healthier, just add more veggies! By adding onions, peppers, corn, snow peas, and/or brocolli, you can make a complete meal to have on hand for your family on busy nights.
Ingredients You’ll Need For Chicken Teriyaki Freezer Meal:
- boneless skinless chicken breasts *
- carrots
- soy sauce, tamari for gluten free
- honey
- chicken broth
- rice vinegar
- brown sugar
- jarred minced garlic
- ground ginger
- tapioca flour **
*Substitute chicken thighs for breasts, if desired*
**Cornstarch can be substituted for tapioca flour. However, tapioca flour doesn’t get grainy the way cornstarch does.**
How To Make Freezer Meal Chicken Teriyaki:
- Add all ingredients to freezer bag and shake to combine
- Remove air and seal
- Store in fridge up to 3 days for freezer up to 3 months
- Thaw overnight in fridge before cooking
- Add thawed contents of bag to slow cooker
- Set to high for 3-4 hours or low for 6-8
- Shred chicken using forks
- Serve over rice or as desired
Pro Tips:
Substituting chicken thighs for breasts adds flavor, but also a bit more fat. If you’re needing to be health-conscious, stick with the breasts for a healthier option.
Tapioca flour is great for thickening. It never gets grainy.
If your teriyaki sauce is too thin, add more thickener and let it heat for and additional 15 minutes. If the sauce is too thick, just add a little more broth.
Related Recipes:
Check out the freezer meal section of the blog!
I also have lots of “take-out fake-out” recipes that you can try:
- Slow Cooker Honey Crispy Chicken
- Slow Cooker Cashew Chicken
- Instant Pot Sesame Chicken
- Slow Cooker Ginger Chicken
- Slow Cooker Mongolian Beef
Freezer Meal Chicken Teriyaki
Forget takeout when you have this Freezer Meal Teriyaki Chicken on hand! The kids go nuts for this dinner, and it’s so much healthier than the restaurant version, and quicker to make than to order!
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup sliced carrots
- 1/4 cup soy sauce tamari for gluten free
- 1/4 cup honey
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons jarred minced garlic
- 1/4 teaspoon ground ginger
- 2 tablespoons tapioca flour whisked with 2 tablespoons water until smooth
Instructions
- Add all ingredients to freezer bag and shake to combine
- Remove air and seal
- Store in fridge up to 3 days for freezer up to 3 months
- Thaw overnight in fridge before cooking
- Add thawed contents of bag to slow cooker
- Set to high for 3-4 hours or low for 6-8
- Shred chicken using forks
- Serve over rice or as desired
Notes
-
Substitute chicken thighs, if desired
-
Substitute cornstarch or tapioca flour
-
If sauce is too thin, add more thickener and let heat for 15 additional minutes
-
If sauce is too thick, add a little more broth
Nutrition
Calories: 211kcalCarbohydrates: 20gProtein: 26gFat: 3gSaturated Fat: 1gCholesterol: 73mgSodium: 684mgPotassium: 490mgFiber: 1gSugar: 16gVitamin A: 1816IUVitamin C: 2mgCalcium: 16mgIron: 1mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer
Followed directions except this never made it to the freezer! Single batch works well in a two quart Crock Pot with about 1/3 of room to spare. Didn’t have minced dry ginger, used fresh and doubled to 1/2 teaspoon. I have always been leery of placing raw meats directly into a slow cooker however, I did just that. Flavor was good, I will need to thicken up the sauce as suggested and next time marinate the chicken overnite (I used boneless, skinless thighs) to see if the chicken absorbs any additional flavor. Recipe is well written and product turns out like the photo shown. This recipe will go into my cooking cycle. Thank you again for offering it.
can this be baked in the oven?
I’m sure with some modifications that would work! I haven’t tested this out though to give you specific instructions.
Can you used already cooked shredded chicken for this or does it have to be raw?
Thank you
Steph
It would need to be raw in order to cook with the carrots.