INSTRUCTIONS: 1. Combine all ingredients in a gallon-sized freezer bag. 2. Zip the bags closed and refrigerate or freeze.

TO COOK: 1. Thaw in the refrigerator the night before or the morning you plan to cook. 2. Place contents of bag in the bottom of the slow cooker. 3. Cook on high for 4 hours (or low for 8, medium for 6). 4. Shred with forks or a potato masher. Serve over white rice and top with green onions.