Chicken Chili

*10 Ing. or Fewer *Gluten-Free
Makes 6 servings
Prep. Time: 15 minutes Cooking Time: 5–6 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
2 lbs. boneless, skinless chicken breasts, cubed
2 Tbsp. butter
2 14-oz. cans diced tomatoes, undrained
15-oz. can red kidney beans, rinsed and drained
1 cup diced onion
1 cup diced red bell pepper
1–2 Tbsp. chilli powder, according to your taste preference
1 tsp. cumin
1 tsp. dried oregano
Salt and pepper, to taste
Preparation Instructions:

  1. In a skillet on high heat, brown chicken cubes in butter until they have some browned edges.
  2. Place chicken as well as the rest of the ingredients into a gallon-sized freezer bag.
  3. Taking out as much air as possible and seal. Let cool.
  4. Label bag with the information below, then freeze.
    Information for Freezer Bag:
    CHICKEN CHILI
    Makes 6 servings
    Cooking Time: 5–6 hours Ideal slow-cooker size: 4-qt.
    Serving Suggestion: This goes well with shredded cheddar cheese and sour cream on top.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook at least for 5–6 hours.

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