Chicken Freezer Meals (3 Ways)

Label three gallon-sized freezer bags: 'BBQ Chicken', 'Mississippi Chicken', and 'Chicken Pot Pie'.

Divide the boneless, skinless chicken breasts evenly among the three bags (about 1.5 lbs each).

To assemble the BBQ Chicken bag: Add 1 tbsp minced garlic, the diced red onion, 2 tbsp white vinegar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, salt, pepper, and 1 cup of honey BBQ sauce.

To assemble the Mississippi Chicken bag: Add 1 tbsp minced garlic, 1 packet of ranch seasoning mix, 3 tbsp butter, 1 diced white onion, 1/2 cup sliced banana peppers, 2 tbsp banana pepper juice, salt, and pepper.

To assemble the Chicken Pot Pie bag: Add 1 tbsp minced garlic, 1 diced white onion, 1 tsp dried thyme, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp celery salt, salt, pepper, two cans of cream of chicken soup, and the bag of frozen mixed vegetables.

Squeeze as much air as possible out of each bag and seal tightly. Massage the bags gently to combine the ingredients.

Lay the bags flat and freeze for up to 3 months.

To cook: Thaw one bag in the refrigerator overnight. Empty the contents into a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.

Once cooked, shred the chicken in the slow cooker using two forks and stir to combine with the sauce.