Crockpot White Chicken Chili Meal Prep
A delicious, hearty, filling chili straight from the crockpot. You're going to love this Crockpot White Chicken Chili. This recipe makes 3 bags of 6 servings each.
Servings: 18
Equipment
- crockpot or slow cooker
Ingredients
- 4.5 lb chicken breast raw
- 3 onions diced
- 3 large bell peppers diced
- 12 cloves garlic minced
- 3 8oz can green chiles
- 6 15 oz cans great northern beans, drained
- 3 32 oz box low-sodium chicken broth
- 3 16 oz jar green salsa, mild or medium depending on heat preference
- 3 teaspoon chili powder
- 1.5 teaspoon cumin
- 1.5 teaspoon paprika
- 1.5 teaspoon salt
- ¾ teaspoon pepper
Later you’ll need: 1 (8 oz) block Neufchâtel cheese, 1 cup instant rice, cheese, tortilla chips, and avocado per bag
Instructions
- Split & combine all ingredients into 3 large Ziploc bags. Place flat in freezer to store.
When ready to cook:
- Allow to thaw for 24 hours in the fridge. Dump the ingredients in the slow cooker, stir and cook on low for 4-6 hours (until chicken has internal temp of 165 degrees).
- When the chicken is cooked, take out and shred. Then add back to the crockpot.
- Add the instant rice and a block of Neufchâtel cheese. Stir and let cook for about 20 minutes.
- Serve in bowls with cheese, tortilla chips, and avocado.