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Freezer-to-Slow Cooker Chicken Chili


  • Author: Kelly McNelis
  • Yield: 6 servings

Description

Serve with shredded cheddar cheese and tortilla chips.


Ingredients

  • 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.

Nutrition

  • 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