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lady_morana
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Label a gallon-size freezer bag with the recipe name, date, and cooking instructions.
Add all ingredients to the bag. Seal, press out excess air, and gently mix to coat chicken.
Lay flat to freeze. Use within 3–4 months.
Thaw overnight in fridge and place in slow cooker.
Cook on low 5–6 hours or high 3–4 hours, until chicken is tender.
Shred or slice and stir into the sauce.
Add frozen or thawed contents to pot.
Cook on High Pressure for 15 minutes + quick release.
Shred chicken and switch to sauté mode to thicken sauce if needed.
Thaw overnight in fridge.
Dump into a baking dish, cover with foil.
Bake at 375°F for 30–35 minutes, or until internal temp reaches 165°F.