Ingredients:

4-5 boneless chicken breasts

1 can diced tomatoes

16 oz frozen corn (or 1 can corn, drained)

1 can black beans, drained and rinsed

1 red pepper, chopped

1 onion, chopped

1 1/2 tsp garlic powder

1 1/2 tsp cumin

1 package taco seasoning (or 2 1/2 tsp homemade taco seasoning)

3 cans chicken broth (or 1 large box)

1/2 cup rice

salt & pepper, to taste

shredded cheddar cheese

sour cream

fresh cilantro

Directions:

1. To Freeze: Label a gallon size zip-top bag. Place all the ingredients (except for broth and rice) into the bag. Remove as much air as possible, seal, and freeze.

2. To Use: Thaw the bag in your refrigerator the night before, or add contents of the bag to the slow cooker frozen. Add chicken broth and cook on high for 5-6 hours, or low 7-8 hours. Add rice 1-2 hours before serving. Remove and shred chicken, then return meat to cooker. Gently stir to combine. Season with salt & pepper, to taste.

3. Top with shredded cheddar cheese, sour cream, and fresh chopped cilantro.

4. Pressure Cooker Version: Add all ingredients to the pressure cooker pot. Set Manual cook time to 35 minutes. Do a quick pressure release.

Bon Appetit!