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Crockpot White Chicken Chili

Ahhh, it is getting chilly here in the midwest, which always makes me break out all of my soups, stews, and chili recipes! This white chicken chili recipe is a nice, lighter alternative to a traditional chili. And of course, as with the majority of my recipes, I love it becuase it can be prepared ahead of time, frozen, and dropped into a crockpot!


For meal prep, start with labeling your Ziploc bags and attaching your bags to the Jokari Baggy Rack Storage Bag Holder (if you have a set, and if you don’t, you should!)


Follow with cutting your celery and putting all ingredients into your bag(s). I put chicken straight into the bag (fresh or frozen). Make sure you seal your Ziploc bag well and freeze! When freezing, I recommend keeping your bags upright (with the zipper up). This allow the bag to freeze into a perfect shape that fits right into your crockpot.


When you get ready to cook, I ALWAYS use a disposable crockpot bag. This makes clean up so much easier, you simply lift it out and throw it away! Stick all of the ingredients in the crockpot, put on your lid, and cook on low for 6-8 hours. When you are ready to eat, you need to shred your chicken. I typically just use two forks and pull the chicken apart into bite-size pieces. After this, make sure that you remove your bay leaves and stir.


Topped with some shredded cheese and it’s ready to serve!

Crockpot White Chicken Chili


  • 3-4 boneless, skinless chicken breasts
  • 2 stalks of celery chopped
  • 1 - 10 oz can of Rotel drained
  • 3 cloves garlic minced
  • 3 tsp cumin
  • 1 tbsp oregano
  • 2 bay leaves
  • 2 cups chicken broth
  • 2- 15 oz cans of navy beans rinsed and drained
  • 1.5 cups frozen corn
  • shredded cheddar or monterey jack cheese


For Meal Prep

  1. Label Ziploc Bag(s) and insert into the Jokari Baggy Rack Storage Bag Holder.

  2. Chop celery then add all ingredients into your Ziploc Bag(s). 

  3. Seal bag tightly and freeze.

For Cooking

  1. Simply place all ingredients in crockpot!

  2. Cook on low for 6-8 hours

  3. Shred chicken in crockpot, remove bay leaves, and stir.

  4. Top with shredded cheese


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