Use a 4-quart slow cooker. Place all ingredients into a zippered freezer bag or freezer container. Freeze until ready to use.
Defrost the bag the night before in the refrigerator and dump contents into the slow cooker in the morning.
Cover and cook on low for 6-8 hours or on high for about 4 hours. The longer you cook the meat, the more tender it will be. Serve over steamed white or brown basmati rice.