Suggested meat:

2 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. Crock pot: Dump in crock pot and cook on low for 6 hours.

7. Instant pot: Dump in instant pot. If thawed, cook at high pressure for 12 minutes, then allow 10 minutes for natural release. If frozen, add 1/4 cup water or chicken broth. Cook at high pressure for 15 minutes, then allow 10 minutes for natural release.

8. Can serve in lettuce cups with cilantro and peanuts on top or over rice or on salad.

Shopping List:

Options: rice, lettuce cups, cilantro, peanuts