Step 1

Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)

Step 2

Add all ingredients except for pineapple juice to the freezer bag.

Step 3

Carefully remove as much air as possible, seal and freeze for up to three months.

Step 4

Add all the contents from the freezer bag to the crockpot along with the pineapple juice.

Step 5

Cook on “low” setting for 4-6 hours.

Step 6

Shred the chicken and stir.

Step 7

Add frozen meal to Instant Pot and sauté 5 minutes.

Step 8

Flip over and add the pineapple juice.

Step 9

Pressure cook on low for 25 minutes.

Step 10

Natural release.

Step 11

Shred the chicken and toss to coat in the sauce.

Step 12

Optional: Switch to saute for 6 minutes, and cook with lid off to thicken the sauce.