Use a 6-quart slow cooker.

Thaw the frozen chicken pieces slightly by running the bag under hot water or leaving the chicken in the refrigerator overnight.

Dump the entire bag into your slow cooker insert and add the chicken broth.

Cover and cook on low for 8 to 10 hours, or on high for about 6 hours.

Remove the chicken from the pot and cut into small cubes or shred completely using two forks.

Cool and store in meal-sized portions in freezer bags or airtight plastic containers.