Place all ingredients in a zippered freezer bag and mix gently. Press all the air out and lay flat in your freezer.
Pull the bag out the night before you want to cook it. In the morning pour the contents into the slow cooker, cover, and cook on low for 8 hours or until the chicken is done. The original recipe calls to smash the chicken with a potato masher prior to serving. I did not smash my chicken.
Serve with sour cream, cilantro, chopped green onion, grated cheddar cheese, and tortilla chips.