Place all ingredients in gallon size freezer bag. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Empty the contents out of the bag and into crock pot. Cook on low 8-10 hours.
Spread Nacho Chicken over tortilla chips, and top with your choice of toppings including shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.