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:
    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.


  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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