Ready & Waiting: Slow-Cooker Chicken Chili

Traditional chicken chili stew with beans corn and tomatoes close up in a pan. horizontal

Slow-Cooker Chicken Chili

INGREDIENTS (makes 4–6 servings)
1 medium yellow onion (one cup), chopped
One 5-oz. can black beans, drained and rinsed
One 5-oz. can white kidney beans, drained and rinsed
One 4.5-oz. can petite diced tomatoes, undrained
1 cup fresh or frozen medley of green and red bell pepper strips 12/3 cup frozen corn
4 cloves garlic, minced
1 tablespoon paprika
3 teaspoons chili powder
2 teaspoons ground cumin
11⁄2 teaspoons oregano
1⁄4 teaspoon crushed red pepper akes
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

DIRECTIONS

  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, adding chicken last so it’s the first ingredient to land in the slow cooker.
  3. Remove as much air as possible from the bag, seal it and place it in the freezer.
  4. When ready to eat, run the bag under hot water to break apart the ingredients and add them to the slow cooker.
  5. Cook on low setting for 6–8 hours.
  6. Optional: Serve with shredded cheddar cheese and tortilla chips.
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