PREPARATION INSTRUCTIONS: 1. Place all ingredients (potatoes are optional) in a freezer bag. 2. Zip the bags closed and freeze.

TO COOK: 1. Thaw in the refrigerator the night before or the morning you plan to cook. 2. Place contents of bag in the bottom of the slow cooker. 3. Cook on low for 8 hours. Serve with mashed potatoes (if potatoes were not placed in the slow cooker).