White Chicken Chili is a great crock pot freezer meal to make any day of the week. It is creamy with a little bit of spice and is extra good when you add a dollop of sour cream right before you eat it!
First, I took a gallon freezer bag and wrote the cooking instructions and what to serve it with directly on the bag with a black Sharpie.
To help me keep the bags upright while I was filling them with the ingredients, I used my handy Baggy Rack. You can find them on Amazon.com or at bricks-and-mortar stores like Menards. If you don’t have a Baggy Rack you can use a gallon water pitcher by placing the freezer bag inside it and folding the top of the bag over the edges of the pitcher.
- 1 lb. chicken tenders, fresh
- 1 small onion, chopped
- 1 can (4 oz.) chopped green chilies, drained
- 1 can (10 oz.) Rotel mild tomatoes, undrained
- 2 cans (15.5 oz.) Great Northern beans, drained and rinsed
- 1 can (15 oz.) whole kernel corn, undrained
- 1 cup of chicken broth
- 1 cup water
- 1 (8 oz.) container sour cream
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. cumin
- 1/4 tsp. chili powder
Write on Bag: Add 1 cup of chicken broth and 1 cup of water. Cook on low 6-8 hours or on high 4-5 hours. (Picture has the wrong hours written down). When almost done cooking, remove chicken from crock pot, shred and return to pot. Add 1/2 cup of sour cream, stir in, making sure it is completely dissolved. Serve with corn bread, tortilla chips or tortilla scoops.
*It’s really good served with a dollop of sour cream and a little bit of shredded cheese.
Step 1: First open up the 2 cans of Great Northern beans, drain and rinse them. Also, open up the can of green chilis and drain.
Step 3: Take the chicken tenders and put them into 1 freezer bag. Next add the 2 cans of drained and rinsed beans. Add the can of undrained Rotel tomatoes and whole kernel corn. Add the chopped onion and can of drained green chilies. Now add all of the seasonings: salt, pepper, cumin and chili powder. Freeze.
*With this recipe, each meal will feed a family of 4.
*According to Crock-Pot.com you can cook frozen meat in a Crock-Pot® Slow Cooker, but suggested cook time may need to be increased. To ensure meat is cooked through, use a meat thermometer. Meat should be well above 165°F to be tender.
*The USDA and other food safety specialists say to not put frozen meats in your slow cooker. The inside does not defrost fast enough at the low temperature to prevent harmful bacterial growth.
*From my personal experience I have not had any issues with putting the meat into the crock pot frozen, but use your own judgement on this.
*If you want to, the night before making a crock pot freezer meal, just take it out of the freezer and let it thaw in the fridge.
*I don’t defrost any of these bags prior to putting them into the crock pot. I do however run the bag under hot water until the frozen chunk is loose from the bag and then I put the frozen chunk into the crock pot and let it cook.