Trim excess fat off of the chicken thighs. Don't worry about getting it all, just minimize it.
Split all ingredients between your two freezer bags and stick in the freezer. When ready to use, thaw the bag just enough to dump into the crock-pot. Cook on low for 6-8 hours or on high for 3-4 hours. Serve over rice.
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Notes
Chicken thighs are perfect for the crock-pot because the fat melts off of them and by the time they are done they fall right off the bone.You can substitute for chicken breasts if you prefer, but I have made them both ways and thighs always taste better than breasts when prepared in the slow cooker. Remember this recipe is meant to make 2 freezer meals. If you only want one, cut ingredients in half! Here are the gallon bags I use for freezer meals.