Suggested meat:

2 boneless, skinless chicken breasts

How to freeze and cook:

1. Add chicken breasts to freezer bag. Massage bag until sauce evenly covers chicken breasts.

2. Close bag removing as much air as possible. Place chicken bag and cheese bags into labeled bag.

3. Freeze flat.

4. Thaw overnight in fridge.

5. Dump chicken mixture in slow cooker. Unwrap cream cheese and place on top of soup mixture in slow cooker. Cook on low 6-8 hours.

6. Remove chicken and shred. Return to slow cooker.

7. Stir cheddar cheese into chili.

8. Serve with chips or tortillas and optional toppings

Shopping List:

chips, optional toppings like sour cream, fresh diced tomatoes