Place chicken and all ingredients in a large resealable freezer bag.
Squish around to mix thoroughly.
Remove all air from the freezer bag and seal.
Oven cooking instructions:
Thaw.
Place contents of bag in a casserole dish.
Cover and bake at 350° for 1 hour, uncovering for the last 10 minutes.
Skillet cooking instructions:
Thaw.
Place contents of bag in a large skillet.
Cook on medium for 20-25 minutes, turning occasionally, ensuring chicken is no longer pink in the centre.
BBQ cooking instructions:
Thaw.
Reserving liquid, place chicken on pre-heated BBQ at a medium temp.
Pour reserved liquid into small saucepan and heat on stove until hot and starting to thicken.
Cook chicken on BBQ for 15-20 minutes, turning occasionally, basting with reserved sauce and ensuring chicken is no longer pink in the centre. Leftover sauce can be poured over chicken upon serving.
Slow cooker instructions:
Thaw. Dump contents into slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
Notes
It sounds unlikely, but leftovers of chicken hurry makes the best soup!You can substitute 4-6 boneless, skinless chicken breasts if you prefer.Three tablespoons of dry onion soup mix is equal to 1 packet.