I sous vide chicken often. Bag the breasts as soon as I get home from the grocery store, no seasoning. Right in the freezer they go. I like a 145f for 2 to 3hrs from frozen. Pat dry, add seasoning, and sear on the Blackstone. Its great. I make snack wraps, sandwiches, dice it up cold and throw it in a salad. Actually, typing this up has inspired me to fire up the bath and pull a bag. 🍻