Crockpot White Chicken Chili Freezer Meal

No ratings yet

Crockpot White Chicken Chili Freezer Meal

This Crockpot White Chicken Chili Freezer Meal is a creamy, comforting dish made with tender chicken, white beans, and mild spices—perfect for busy weeknights or sharing with friends. It’s easy to prep ahead by adding ingredients (minus the cream cheese) to a freezer bag and cooking straight from frozen. Finished with a swirl of cream cheese for richness, it’s a family-friendly favorite that feels like a warm hug in a bowl.

Course Main Dish

Cuisine American

Keyword chicken, chili, creamy soup, freezer meal

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Calories 375kcal

Author Laura

Equipment

slow cooker

Ingredients

1 lb chicken breasts boneless and skinless
4 oz can diced green chiles
15 oz can cannellini beans drained
15 oz can great northern beans drained
2 Tbsp fresh cilantro chopped
2 Tbsp lime juice
2 cups chicken broth
1 cup onion chopped
3 cloves garlic minced
½ tsp cumin
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
½ tsp chili powder
8 oz pkg cream cheese softened

Instructions

Add all of the ingredients EXCEPT the cream cheese to a gallon sized freezer bag. Seal and remove any excess air. Place in the freezer upright (NOT FLAT) and freezer. Freeze for up to 3 months.
To cook, run the freezer bag under cold water for a few minutes to loosen the ingredients from the freezer bag. Add to the crockpot and cook on high for 5 hours or 8 hours on low.
Remove chicken from the crock pot. Shred with 2 forks and add back into the crock pot. Cut up the cream cheese and add to the crock pot. Stir and allow to cook for a few more minutes until the cream cheese is incorporated.

Notes

If not freezing, you can cook on high for 4 hours or Low for 7 hours.

To cook from frozen in the Instant Pot

1. Loosen the frozen meal: Run cold water over the freezer bag for a few minutes to help release the contents. Transfer everything (except the cream cheese) into the Instant Pot.

2. Add a splash of liquid: Pour in ½ cup of chicken broth or water to help the pot come to pressure and prevent a burn notice.

3. Pressure cook: Seal the lid, set the valve to Sealing, and cook on High Pressure for 20 minutes. Allow a 10-minute natural release, then quick release any remaining pressure.

4. Shred the chicken: Remove the chicken, shred it with two forks, and return it to the pot.

5. Add cream cheese: Cut the cream cheese into chunks and stir it into the hot chili. Use the Sauté function for a few minutes, stirring until the cream cheese is fully melted and incorporated.

Nutrition