Chicken 'n' Cherries

5 pounds of chicken breast (I used chicken strips, it saved me time on cutting up the breasts)
2 cans of pitted cherries (glass jars are better, even organic cans have BPA in them)
Chili Sauce (I used a couple of tablespoons in each bag, because the sauce I bought was super spicy, so add as much or as little as you want in accordance with your families taste)
¼ cup brown sugar

Assemble all ingredients into freezer bags.  Place in freezer.
Day of cooking: Place in slow cooker.  Cook on low for 8 hours or on high for 4.  You can shred chicken if you want, or leave in chunks.  Serve with rice or couscous or make sandwiches.