White Chicken Chili
Freezer Prep Directions
Place all the ingredients in a large freezer bag. Remove as much air as possible. Freeze up to three months.
- Allow to thaw overnight in the fridge.
- Dump contents of bag into the slow cooker. Add broth. Cook on low for 6–8 hours.
- Remove chicken and shred using two forks. Mix cornstarch with broth in a cup to make a slurry and mix into the pot. Stir shredded chicken back into the pot and cook 15 minutes until slightly thickened.
- Optional: Serve topped with tortilla strips or crushed corn chips, diced avocado, fresh cilantro and a squeeze of lime juice.