To Freeze and Cook Later

1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
2. Add all ingredients except Parmesan cheese to the freezer bag.  
3. Remove as much air as possible, seal, and freeze for up to three months.

To Cook in Crockpot 

1. Cook on “low” setting for 4-6 hours. 
2. Shred chicken and mix with sauce.
3. Top with Parmesan cheese and serve.

To Cook in Instant Pot 

1. Run the bag under warm water to loosen the frozen ingredients from the bag. 
2. Add the contents of the bag to the pot and pour 1 cup of water over the top. Set to pressure cook for 25 minutes.
3. Natural release.  
4. Shred chicken and stir. (Optional: Saute for a few minutes if you want to thicken the sauce.)
5. Top with Parmesan cheese and serve.