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Ingredients
- 4 pounds Chicken, Boneless Breasts
- 3 cups Salsa Verde
- 2 cups dice Onion
- 16 ounces drain Mild Green Chiles, Diced, Canned
- 2 tablespoons Cumin
- 2 tablespoons Chili Powder
- 2 tablespoons mince Garlic, Cloves
- 2 teaspoons Salt
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Maria Makes for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide ingredients among indicated number of gallon bags. Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Cook for 2-3 hours on high or 4-6 hours on low.
- Remove chicken from slow cooker. Shred using two forks, then add back to slow cooker.