This is called "dump" chicken because all the ingredients are put into a 1-gallon freezer bag with the chicken and frozen. The bag is thawed overnight in the refrigerator, then dumped into a baking pan or crock pot and cooked.
Teriyaki Dump Chicken

1 clove garlic, crushed
1/3 cup soy sauce
2 tablespoons rice wine (or sherry)
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 tablespoons minced ginger
1 1/2 pounds chicken pieces

For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed. Place the bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side refrigerator/freezer).

For baking: Heat oven to 350 degrees F. Place all ingredients into a large baking dish, turning chicken to coat. Bake until chicken juices run clear (about 30 to 60 minutes depending upon the chicken pieces used).

For the crock pot: Put chicken in the bottom of the pot. Pour remaining ingredients over the chicken. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done.