I know, here I am again with another cold weather recipe in the middle of summer. But hear me out, this does kind of fit in with the 100 deg temps we’ve been enjoying here in Texas lately. As in- who wants to turn on the oven!?
We’ve been obsessed with these 10 Freezer Crock-Pot Meals for the past few weeks, and I’ve been trying to slowly photograph them all to share with you. Like the Taco Chili, we’ve made this White Chicken Chili several times already!
I know that a bowl full of shredded chicken doesn’t really look all that appetizing… but trust me, this dish is full of flavor. I’m a big fan of cumin, and love the taste of this chicken. The first night we had it, we ALL wanted seconds and there were NONE.
We’ve served this with corn bread and again with warm flour tortillas. Really it could work in just about any chicken recipe- like my favorite Chicken Enchiladas. You could also serve it with rice, or inside lettuce wraps!
- 2 tbsp. olive oil
- 1 tbsp. corn starch
- 1/2 medium onion, chopped
- 1 small can diced green chilies, drained
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 lb. chicken breast
- 1 tsp salt
- 1 tsp pepper
- 2 cups chicken stock
- Place all ingredients except chicken stock in large freezer bag, toss to coat and freeze. When ready to cook: add chicken stock and cook on low for 4-5 hours. Remove chicken and shred with a fork.
- When you take the chicken out and shred it be sure to incorporate some of the juice back in (to your desired consistency). I usually do about 1/2 cup, strained (because my fam doesn't love chunks of onions or green chilies, feel free to not strain the juice if you like).