Crockpot Chicken Tacos Freezer Meal

• 2 boneless skinless chicken breast, fat trimmed and cut in half
• 1 tablespoon chili powder 
• 2 teaspoons cumin
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 to 1 cup chicken broth

1. Label bag with name and instructions 

2. Add chicken, spices, and broth to bag. Get as much air out as possible, seal bag.

To Prepare:

1. Thaw in fridge overnight, in a bowl prevent leakage.

2.  Crockpot on low 6 to 8 hours. Make sure chicken is completely covered in broth. Add more broth if you need to. It will seem like a lot of liquid, but it's the key to the moist taco meat. 

3. Chicken is ready when you can shred with a fork. Chicken will absorb the remaining liquid once shredded.
4. Serve in burritos, over rice, on salad, or in quesadillas.