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I’m so excited to share one of the recipes from my freezer cookbook eBooks with you!

Every recipe in the cookbook can be prepped in 15 minutes or less.  Simply combine ingredients, freeze, and cook in your slow cooker or oven when you’re hungry.

Since there’s no cooking done ahead of time, the recipes cook for the very first time out of your freezer.  Finally, freezer meals that don’t taste like leftovers!

Freezer-to-Slow Cooker Chicken Chili


Freezer-to-Slow Cooker Chicken Chili

  • Author: Kelly McNelis
  • Yield: 6 servings 1x


Serve with shredded cheddar cheese and tortilla chips.


  • 1 medium yellow onion (one cup), chopped
  • 15oz can black beans, drained and rinsed
  • 15oz can cannellini beans (white kidney beans), drained and rinsed
  • 14.5oz can diced tomatoes with green chilies, undrained (my family likes medium-heat)
  • 14.5oz can petite diced tomatoes, undrained
  • 1 cup frozen medley of green and red peppers and onion strips
  • 1 2/3 cup frozen corn
  • 4 cloves garlic, minced
  • 1 tablespoon paprika
  • 3 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

To Freeze and Cook Later

  1. Label a gallon-sized freezer bag with the name of the recipe, cooking instructions, and use by date.
  2. Add all ingredients to your freezer bag. (Add the chicken last so it’s the first ingredient dumped in to the slow cooker.)
  3. Remove as much air as possible from the bag, seal it, and freeze it for up to three months.
  4. When ready to eat, thaw enough to break apart the ingredients and add them to the slow cooker.
  5. Cook on low setting for 6-8 hours.


  • Serving Size: 1 2/3 cup
  • Calories: 330
  • Sugar: 8 g
  • Sodium: 954 mg
  • Fat: 3.5 g
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 41 g
  • Fiber: 9 g
  • Protein: 35 g
  • Cholesterol: 64 mg

Freezer-to-slow cooker chicken chili from @kellymcnelis (3)
Freezer-to-slow cooker chicken chili from @kellymcnelis (2)
Freezer-to-slow cooker chicken chili from @kellymcnelis

A very special thanks to Jacquie from The Sweeter Side of Mommyhood for her amazing photos of my chili.  Be sure to check out her blog for chronicles of her life as a baker, book-lover, and art teacher.  You know how they say, “It takes a village to raise a child”?  Well, it takes a village to run a business too, and Jacquie is certainly part of my village.  

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Mary Anne
Mary Anne
11 years ago

Pittsburgh Live Today got the recipe wrong on

Note:They added 1⁄2 teaspoon sugar-free French vanilla powdered creamer! Yuck!

11 years ago

Yes, I noticed that! Hopefully viewers realize vanilla creamer is NOT in chicken chili!!


[…] adapted from NewLeaf Wellness’s freezer recipe […]

10 years ago

We just tried the chicken chilli recipe in our new slow cooker. My husband and I have never used a crockpot before but have always wanted to try it. The recipe looked so simple , perfect for a first timer. It came out awesome!! Can’t wait to try some of your other recipes. Thank you!

10 years ago

Will fresh veggies work? I don’t usually buy canned or frozen.

10 years ago

What great recipes and ideas! Thanks for sharing!

10 years ago

Interesting, but I’m not sure about this method. Why not just put the cans together in a bag that go into the meal and label it in the pantry and then combine everything else and label the freezer bag. Opening 4 cans of food and putting it in the freezer doesn’t seem like a workable idea to me?

10 years ago
Reply to  Kelly McNelis

What size crock pot do you use with this recipe? I have 2 sizes and am not sure which one would be best.

9 years ago
Reply to  Tess

I like your idea of putting cans together in a labeled bag in the pantry and even adding a small container with the spices. I like to have all the ingredients on hand for easy and healthy crockpot meals and have time to prepare fresh ingredients also.