Mexican Chicken

***This recipe will make 2 meals. I divided the ingredients listed below into 2 gallon size zip type freezer bags.***

3 lbs boneless skinless chicken thighs 
1 onion, sliced
2 cups salsa
2 cans (14oz) diced tomatoes
2 cups frozen corn
4 cups cooked pinto beans
2 t chili powder
1 t cumin
Salt & pepper to taste

Cut your chicken into bite size pieces. Divide chicken between 2 gallon size freezer bags. Divide remaining ingredients between freezer bags evenly. Seal the bag closed tightly and squish the ingredients around to mix them up. Label bag and freeze.

On cooking day, dump the contents of the whole bag into the crockpot and cook on low for 6 hours. Serve with tortilla chips, salsa, sour cream and a little cheddar cheese grated on top.