Suggested meat:

2.5-3 pounds boneless, skinless chicken thighs

How to freeze and cook:

1. Add chicken thighs to freezer bag.

2. Massage bag until sauce evenly covers chicken thighs.

3. Close bag removing as much air as possible.

4. Freeze flat.

5. Thaw overnight in fridge.

6. Dump in slow cooker and set at low for 6 hours.

7. Remove chicken from crock pot and slice into strips.

8. In a bowl, combine 1/4 cup cornstarch with 2 tablespoons water and add to crock pot with the chicken. Stir.

9. Cook on high for 10 to 20 minutes to thicken the juices and then return chicken strips to slow cooker with juice to reheat.

10. Serve with rice and steamed or stir fry veggies.

Shopping List:

Corn starch, rice, vegetables of choice