Cooked Chicken for entrees, soups, and stews

I like to make this chicken and freeze it in cup-size portions so I can pull it out of the freezer quickly and add it to soups, casseroles, etc., or even eat it cold over salad.
I adapted it from 101 Things To Do With a Slow Cooker by Stephanie Ashcraft.

6-8 frozen boneless, skinless chicken breasts
2 t. garlic powder
4 c. water
1-2 bay leaves
1 T. dried, minced onion
1 stalk celery, cut in half
seasoned salt
pepper

Add everything to the crockpot sprinkling seasoned salt and pepper over the top. Cook on low 8-10 hours.  Remove chicken from water. Shred or chop chicken, let cool and freeze in individual baggies. Makes 5-7 cups. Strain the water and freeze for use as chicken stock.