Prepare the asian chicken bag

• Place the chicken in a freezer bag.
• Add the olive oil, rice vinegar, soy sauce, sesame oil, honey and pepper.
• Seal and shake well, then set aside.

Prepare the southwest chicken bag

• Place the chicken in a freezer bag.
• Add the olive oil, apple cider vinegar, cilantro, garlic powder, oregano, salt, pepper and optional chili flakes.
• Seal and shake well, then set aside.

Prepare the citrus rosemary chicken bag

• Place the chicken in a freezer bag.
• Add the rosemary, olive oil, lemon juice, lime juice, orange juice and salt.
• Seal and shake well, then set aside.

Blend the spicy mango sauce

• Blend the mango, olive oil, lime juice, sriracha, honey, garlic, salt and pepper until smooth.
• Pour the sauce over the chicken in a freezer bag and seal.

Prepare the buffalo ranch chicken bag

• Place the chicken in a freezer bag.
• Add the buffalo sauce, olive oil and ranch seasoning.
• Seal and shake well.

Prepare the lemon paprika chicken bag

• Place the chicken in a freezer bag.
• Add the olive oil, lemon juice, paprika, onion powder, garlic, salt, pepper and optional lemon zest.
• Seal and shake well.

Prepare the taco chicken bag

• Place the chicken in a freezer bag.
• Add the olive oil, taco seasoning, garlic powder, salt, pepper, lime juice and lemon juice.
• Seal and shake well.

Freeze the bags

• Label the bags and freeze them for up to 3 months.

Thaw overnight

• Transfer the chosen bag to the fridge to thaw overnight.

Cook in the slow cooker

• Dump the thawed contents into the slow cooker.
• Cook on low until the chicken is cooked through and tender.

Or cook in the instant pot

• Dump the thawed contents into the instant pot with the water or chicken broth.
• Cook under pressure, then release.

Serve

• Shred the chicken and serve over rice, as a taco base, or with a side of vegetables.