Step 1

In the base of a 6 quart slow cooker, place the chicken breasts, corn and onion slices.

Step 2

Using a stand or immersion blender, blend the sauce ingredients and pour over slow cooker contents.

Step 3

Cover and cook on low for 4-5 hours, until chicken is cooked through.

Step 4

Serve in tortillas topped with yogurt, shredded cabbage and radish slices

Step 5

In a gallon sized freezer bag (see note), place the chicken breasts, corn and onion slices.

Step 6

Using a stand or immersion blender, blend the sauce ingredients and pour into the bag.

Step 7

Seal and freeze for up to 3 months.

Step 8

Thaw completely and cook as directed above.