To Freeze: Mix all ingredients after chicken together in a small bowl. Place 2 chicken breasts each in a gallon-sized Ziploc bag, pour sauce over chicken, zip it shut & and lay it flat in the freezer.

To Cook: When you’re ready to cook it, pull it out of the freezer and thaw in fridge for 24 hours; place in your slow cooker on low for 6-8 hours or high for 4-5 hours. You can also cook this from frozen if you forget to pull it out of the freezer {not that I’ve ever done that of course}. Just cook on the higher end of the cooking time suggestions.