Chicken with Pecans and Chilies (Crock Pot)

Ingredients
Cooking spray
4 4-ounce cans chopped green chilies (often times you'll find this in the International aisle of your grocery store near the tacos)
1/4 teaspoon cinnamon
1 teaspoon black pepepr
1 teaspoon salt
1 tbsp chili powder
1 cup IPA beer (such as Harpoon IPA)
1/4 cup minced garlic
4 tsp dried, minced onions
1/4 cup tomato paste
4-5 lbs boneless, skinless chicken breasts with any remaining fat trimmed and each cut into four equally sized chunks.
2 cups chopped pecans
water (if needed)

Directions
1. Coat the crock pot with the cooking spray.
2. In a bowl, add everything but the chicken, pecans, and water. Mix gently with a fork (excessive mixing will cause the beer to fizz more than you'd like).
3. Place the chicken in the bottom of the crock pot and pour the green chili mixture over the chicken. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot. Stir everything together so the chicken is fully coated.
4. Sprinkle the pecans over the mixture.
5. Cover and cook on LOW for 8 hours (you might want to stir the mixture once at the 4 hour mark).
6. Turn the crock pot off and use tongs to place the chicken in a freezer-ready storage container (ziploc tupperware works fine). If the sauce remaining in the crock pot is too thick, add water until it is the desired consistency. Once the sauce reaches this consistency, pour it over the chicken in the freezer-ready container.
7. Place a piece of masking tape on the top of the container and write "Chix w/ Chilies" and the date on it. After it cools a bit, toss it in the freezer.