• Place chicken, onions and bell peppers into gallon-size zip-top freezer bag.  
• In small bowl, mix together oil and all spices and seasonings.
• Add remaining ingredients to bag.
• Remove as much air as possible from bag and seal tightly. Knead bag to mix ingredients. Label and then lay flat in freezer to freeze.

COOKING OPTIONS:

• Remove bag from freezer and that overnight in refrigerator.
• To bake in the oven:
• Preheat oven to 400 degrees Fahrenheit.
• Pour contents of bag into a 9x13 baking dish or onto a sheet pan.
• Bake for 20-25 minutes, until chicken is cooked through and peppers are soft.
• To cook in the slow cooker:
• Pour contents of bag into slow cooker and cook on LOW for 3-4 hours.
• To cook in the Instant Pot (using pot-in-pot method):
• Place contents of bag into a metal pot or dish small enough to fit inside the inner pot of your Instant Pot.
• In the inner pot of your Instant Pot, pour in 1 cup of water (or chicken broth).
• Insert a trivet into the inner liner to keep your cooking pot up out of the cooking liquid below. Use a silicone sling or make a sling by folding a long piece of aluminum foil. Place this under your cooking pot, with extra stickup up over the sides, and lower the cooking pot into the inner liner to rest on the trivet.
• Set your Instant Pot or pressure cook to manual / HIGH for 10 minutes.
• When cook time is up, allow for a 10 minute natural release, then quick release any remaining pressure.
• Serving Suggestions:
• Serve with warm tortillas and your favorite toppings.
• For keto, serve alone or over cauliflower rice, and top with avocado, sour cream, and shredded cheese for a chicken fajita burrito bowl!