1. Prepare the Chicken: Cut your boneless, skinless chicken breasts or thighs into uniform 1-inch pieces. This helps them cook evenly in the slow cooker.

2. Combine Ingredients in a Freezer Bag: In a large, gallon-sized freezer-safe bag, combine the cut chicken, condensed cream of mushroom soup, condensed cream of chicken soup, chicken broth, chopped onion, minced garlic, dried Italian seasoning, and black pepper.

3. Mix Thoroughly: Seal the bag, pressing out as much air as possible, and gently massage the bag to ensure all the ingredients are well combined and the chicken is coated in the sauce. This step is important for even flavor distribution.

4. Label and Freeze: Label the bag clearly with the recipe name, date, and cooking instructions (e.g., “Slow Cooker Creamy Chicken, Cook 4-6 hours on high or 6-8 hours on low”). Lay the bag flat in your freezer until solid. This flat shape makes for easier storage and quicker thawing.

5. Thaw (Optional but Recommended): On the day you plan to cook, it’s best to thaw the freezer meal in the refrigerator overnight. If you forget, you can cook from frozen, but it will take an additional 1-2 hours of cooking time.

6. Cook in the Slow Cooker: Pour the thawed (or frozen) contents of the bag into your slow cooker. Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until the chicken is cooked through and tender.

7. Thicken (Optional): If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir this slurry into the slow cooker during the last 30 minutes of cooking.

8. Serve Warm: Once cooked, stir well and serve hot over your choice of cooked rice, pasta, or mashed potatoes.