Mix everything together and place it in a large resealable freezer bag. Remove the air and seal before laying flat and putting it in the freezer. On the day of cooking, thaw, and cook in the slow cooker on low for 6 hours.
*I prefer to make my own taco seasoning so that I can ensure that it is gluten-free and low in sodium but feel free to use a store-bought gluten-free blend.
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