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Slow Cooker Bacon Teriyaki Chicken

Slow Cooker Bacon Teriyaki Chicken


You'll be so glad you made this meal kit. It tastes as amazing as it smells while it cooks; the aroma of bacon, garlic and ginger with an elusive tang of smoke and citrus are enough to make your mouth water. Serve over rice or spiralized veggie noodles. Zucchini is a standard, but we especially like a mixture of golden beets and celeriac (that lumpy brownish root vegetable also known as celery root) that have been spiralized into fettuccine noodles and sautéed with caramelized shallots.  Or, simply shred the meat and serve in wraps with your favorite fillings. It's a win any way you serve it.


2 lbs. boneless, skinless chicken thighs or breasts

2 teaspoons sesame oil

2 strips bacon, chopped

2 cloves garlic, chopped

2 tsp grated fresh ginger or 1 teaspoon ground ginger

1 orange, zest + juice or 1 lemon, juice + ½ tsp zest

2 tablespoons honey or 3 tablespoons brown sugar

¼ cup low-sodium soy sauce or coconut aminos

Freshly ground pepper



Meat marinates in the freezer for a flavorful meal

Label a gallon-size Ziploc freezer bag. Include a “best by” date 3 months from today.



Place ingredients in labeled freezer bag in the order listed.


Seal the bag, squeezing as much air out as you can. Flatten the bag to an even thickness. (Place on a cookie sheet to help it freeze flat.) Freeze up to 3 months.




Thaw bag overnight in fridge or float in warm water for 1 hour in the morning. Pour contents of bag into an oiled 4-6-quart slow cooker and cook 4 hours on high or 6 hours on low, until chicken is done.


Serve over rice or zoodles topped with chopped green onions and toasted sesame seeds with a salad, or shred and add your favorite fillings for wraps.

They Honked at the Gate

They Honked at the Gate

Overnight Plum Butter in the Slow Cooker

Overnight Plum Butter in the Slow Cooker