White Chicken Chili (Slow Cooker + Freezer Meal)

White Chicken Chili (Slow Cooker + Freezer Meal)

With almost 40 grams of protein and 11 grams of fiber per serving, this White Chicken Chili Freezer Meal is filling, healthy, and perfect for busy weeknights. You can freeze it before cooking as a dump-and-go slow cooker meal or freeze the cooked leftovers.

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Course: Main Course

Keyword: easy, healthy

Cook Time: 3

Total Time: 3

Servings:

Calories: 368kcal

Ingredients

3 cup chicken broth reduced sodium
2 15oz can white beans (cannellini or Great Northern beans) drained and rinsed
1 bell pepper diced
1 medium yellow onion diced
1 small jalapeno pepper seeds removed, finely diced
1 lb chicken breast
3 cloves garlic minced
¼ cup fresh cilantro chopped
1 tbsp cumin
1 tbsp chili powder
½ tbsp coriander
½ tbsp oregano
½ tsp salt or to taste
½ lime juiced
1 cup Greek yogurt not needed til day-of cooking

Instructions

To Freeze:

Add all ingredients (except Greek yogurt) to a large freezer bag. Remove as much air as possible and seal tightly. Freeze for up to 3 months.
When ready to use, thaw overnight in the fridge beforehand. Then follow instructions below to cook in slow cooker.

To Cook:

Add all ingredients (except Greek yogurt) to your slow cooker. Cook on low for 6-8 hours or on high for 3 to 4 hours.
Remove chicken from the slow cooker and shred using two forks or a chicken shredder tool. Return shredded chicken back to the slow cooker.
Stir in 1 cup Greek yogurt until the chili is creamy and well combined.
Ladle into bowls and add your favorite toppings. Enjoy!

Notes

This recipe makes roughly 4 to 6 servings.

Serve with avocado slices, cheddar cheese, a dollop of sour cream or plain Greek yogurt, fresh cilantro, jalapeño slices, or a dash of hot sauce.

Store leftover chili in an airtight container in the refrigerator for up to 3–4 days.

Freeze leftover chili in single serve silicone cubes for future use.

For more variations, substitutions, and tips, see full blog post above.

Equipment

Nutrition