Pat chicken dry with paper towel and season with salt and pepper.
Place all ingredients in a resealable gallon-sized freezer bag. Seal bag and shake to mix ingredients together. Lay flat to freeze.
To Prepare from Frozen:
Remove from freezer and thaw in fridge for 24 hours. Season with a little more salt and pepper, if desired. Cook on low for 6 hours (or high for 3 hours). Shred chicken, if desired.
Serve in tacos, over rice, or over salad and with lime wedges. Top with shredded cheese, fresh cilantro, salsa, sour cream, diced tomato, avocado, or any other favorite taco toppings.