Three freezer-friendly chicken marinade recipes (Hawaiian, Asian, and Lemon Garlic) that you prep in advance and freeze in bags, then cook directly in a slow cooker or pressure cooker for minimal weeknight effort.
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For the Hawaiian Chicken, add 1.5 lbs of cubed chicken to a large freezer-safe bag.
Add the teriyaki marinade, partially drained pineapple, minced garlic, and minced ginger to the bag.
Seal the bag, removing as much air as possible, and mix well to combine.
For the Asian Chicken, add 1.5 lbs of cubed chicken to a second large freezer-safe bag.
Add the olive oil, rice vinegar, soy sauce, honey, sesame oil, minced ginger, and black pepper.
Seal the bag, removing as much air as possible, and mix well to combine.
For the Lemon Garlic Chicken, add 1.5 lbs of cubed chicken to a third large freezer-safe bag.
Add the minced garlic, olive oil, chopped fresh parsley, lemon juice, and black pepper.
Seal the bag, removing as much air as possible, and mix well to combine.
Label the bags and freeze for up to 3 months.
Freeze marinades in labeled freezer bags for up to 3 months; thaw overnight in the fridge or cook directly from frozen in slow cooker (add extra time) or pressure cooker. Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
freezer bags (gallon-size recommended) · slow cooker or pressure cooker
These marinades can be frozen for up to 3 months in freezer bags. Thaw overnight in the refrigerator before cooking, or cook from frozen in a slow cooker or pressure cooker (add 25-50% more cooking time if frozen).
Yes, chicken thighs work well and stay moister during cooking. They'll need the same marinade quantities and slightly longer cooking time in a slow cooker (about 30 minutes more).
No, you can cook from frozen in a slow cooker or pressure cooker. Slow cooker: cook on low 6-8 hours or high 3-4 hours. Pressure cooker: cook on high pressure 12-15 minutes from frozen.
Equal parts soy sauce and mirin, or soy sauce with a splash of honey, will replicate teriyaki flavor without using bottled sauce.
Cool cooked chicken to room temperature, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in microwave, oven, or stovetop until warmed through.
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