My fiancé and I are getting ready to welcome our first baby in about a month! Now that we're in the final countdown, I'm focused on filling our freezer with easy, nourishing meals that just need to be warmed up postpartum.

This week, I made Teriyaki Chicken. Find the recipe below!

This post contains affiliate links. For more information, read my disclosures here.

Teriyaki Chicken

You Need:

• Gallon-size freezer bags
• Instant pot or slow cooker

Ingredients:

• 1.5 lb chicken breast
• 3/4c tamari
• 1/3 c chicken broth
• 1 tbsp honey
• 3 tbsp OJ
• 1 tbsp cornstarch
• 1 tsp sea salt
• 1/2 tsp pepper
• Measure with your heart: ginger, onion powder, garlic
• 2 tbsp olive oil

Instructions:

1. Label your bag now - what it is, when to eat it by (freeze for up to 3 months), and instructions when ready to cook (see below).
2. Add all ingredients to the gallon bag.
3. Freeze flat.

When ready to cook:

1. Defrost completely in the fridge.
2. Cook in slow cooker on low heat for 6-8 hours.
3. Shred the chicken before serving.
4. Serve with rice & veggie of choice - I do broccoli!