Cook meat in a slow cooker on low for 10-12 hours (overnight). Next, shred the meat. Scoop the juice from the slow cooker and cook over a medium heat, add the onions, chilies, salsa, garlic powder, flour, and cumin. Cook one minute over low heat, stirring constantly. Add water as needed if it cooks too fast and thick. Add the meat and stir completely. Cool, and place meal amount in freezer bags. I store 2 cups of the meat mixture in each bag, give or take. Freeze. Thaw the night before you need a bag in the refrigerator.