Mercy- Teriyaki Chicken- September 18, 2012

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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