Teriyaki Chicken

From Charity Whaley
We had this tonight and I thought it was delicious! Then when I read the recipe, I was surprised by how easy it was! The actual meal looked (and tasted) like she'd spent a ton of time. There was also broccoli in this, although I don't see it in the recipe. I'll add it to the ingredient list.

Makes 6-8 Servings

1 1-lb. bag baby carrots
1/2 red onion (cut into large chunks)
1 20-oz can pineapple (undrained)
Some broccoli
2 garlic cloves, chopped
2 chicken breasts
1/4 cup teriyaki sauce, plus an additional 1/2 cup for serving

 (Note from Krista: The chicken breasts were put in and cooked whole, then they just kind of fell apart in the crock pot and we dished out what we wanted. The teriyaki sauce was something with ginger and sesame seeds. She just put the additional amount in a separate plastic bag.)

Mix all ingredients (except extra teriyaki sauce) in a gallon ziplock freezer bag and freeze.

Thaw in fridge overnight. Place chicken and vegetables in crockpot and cook on HIGH for 4 hours or LOW for 8 hours. Set extra sauce aside. Serve over hot rice (2 cups uncooked should be enough). To serve, place rice on plate. With a slotted spoon, spoon chicken mixture over rice and drizzle a small amount of extra sauce over it.