Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili – Freezer safe

Yields: 2 Freezer bags with 5 -6 Servings each


  • 3 lbs Boneless Skinless Chicken Breasts or Thighs
  • 3 cans Great Northern Beans
  • 2 -8 oz cans Diced Green Chilies
  • 1 large yellow Onion, diced
  • 1 Tbls Garlic, minced
  • 2 tsp Cumin
  • 1 tsp Chili Powder
  • 1/4 tsp  Pepper
  • 1 Tbls Salt
  • 2 Cups Chicken Broth
  • 1 Cup  Milk Alternative(Plain) or Regular Milk
  • 1/4 Cup Cornstarch
  • 1/2 Cup Water
  • 1/3 Cup Cilantro, chopped


  1. Label your freezer bags with the name of the meal and cooking instructions.
  2. Divide the ingredients and add them to the bags up to the Milk.
  3. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.


  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into crockpot.
  3. Cook on “low” setting for 5-6 hours until the chicken is tender.
  4. Remove Chicken and lightly shred with a fork.
  5. Place cornstarch in a bowl and slowly whisk in 1/2c. Water until smooth. Stir into the chili with the chicken and let it cook an additional 30 minutes.
  6. Add more water or Chicken stock as needed for consistency. Top with a squeeze of lime juice & cilantro.