White Chicken Chili
  • 1 ½ pounds uncooked chicken breast cut into 1″ pieces
  • 2 – 15 ounce cans of white beans
  • 1 – 15 ounce can of white corn
  • 1 white or sweet onion diced
  • 1 clove garlic finely chopped
  • 1 package low sodium taco seasoning
  • 1 – 7 ounce can chopped green chilies
  • 1 can cream of chicken soup or Healthy Soup Substitute http://ortsofsorts.com/2013/09/16/chicken-spaghetti-freezer-to-crockpot/
  • 1 – 14 ounce can of low sodium chicken broth
  1. Place all ingredients in a zippered freezer bag and mix gently. Press all the air out and lay flat in your freezer. 

  2. Pull the bag out the night before you want to cook it. In the morning pour the contents into the slow cooker, cover, and cook on low for 8 hours or until the chicken is done. The original recipe calls to smash the chicken with a potato masher prior to serving. I did not smash my chicken.

Recipe Notes

Serve with sour cream, cilantro, chopped green onion, grated cheddar cheese, and tortilla chips.