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Crockpot Chicken Chili is a great healthy freezer meal! I recently took a Saturday afternoon and made 10 Crockpot Freezer Meals. This was one of them. This recipe is naturally gluten free. If you want to learn more about Freezer Cooking click here —Freezer Meals and you may want to check out 20 Freezer Meals in 4 Hours.
You can make Crockpot Chicken Chili right away but if you are making this dinner recipe as a freezer meal you need to follow these steps. Start off by labeling your bag with the recipe name, Add 2 cups chicken stock, Cook on Low 6 Hours, Remove Chicken and shred then add back to chili, serve. Dump the ingredients into a gallon size zip loc bag and freeze.
When you are ready to make this crockpot dinner, simply pull the bag out of the freezer and let it thaw over night in the fridge. In the morning dump the contents of the bag in the slow cooker and add chicken stock. Let it slowly cook all day. Remove the chicken and shred, then place back in the slow cooker. Stir well and serve with cornbread or crackers. Be sure to try Crockpot Chicken Chili you will not be disappointed!
Be sure that you invest in a good quality slow cooker. Our favorite is this programmable cook and carry 6qt oval slow cooker. A great way to save money is to purchase your meat in bulk from ZayconFresh. I hope you enjoy this Crockpot Chicken Chili as much as we do! It is perfect for a fall day.
Crockpot Chicken Chili
- 2 tbsp. olive oil
- 1 tbsp. corn starch
- 1 medium onion chopped
- 1 can chopped green chilies drained
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 lb. chicken breast
- 1 tsp salt
- 1 tsp pepper
- 2 cups chicken stock
- Combine all ingredients in slow cooker.
- Cook on low for 4-6 hours.
- Serve warm with cornbread.
- If using for Freezer Cooking - Place all ingredients except chicken stock in bag. Write on bag add chicken stock and cook on low 6 hours. Remove chicken and shred. Return to crockpot.