This is a great recipe for Southwestern Chicken Chili is easy to put together and toss in a freezer bag for future use. When you’re ready to cook it up, dump the ingredients in the slow cooker and go. If you’ve followed my advice and put a care team together, this is something others can do for you. Have them shop and assemble slow cooker meals that you freeze. They can make some for them and some for you. Double win!
1.5 lbs boneless chicken breast
3 14.5 oz can petite diced tomatoes
2 cups medium salsa
1 14.5 can corn
2 14.5 cans black beans
1 packet ranch seasoning
1 packet taco seasoning (look for lower salt versions if necessary)
Combine all of the ingredients in the crock-pot. Cook on low for 4-5 hours or until internal temperature reaches at least 165 degrees.
Remove chicken from the slow cooker and shred. Place chicken back in the slow cooker and stir.
Serve with desired toppings.
Make this Slow Cooker Chicken Chili a freezer meal.
Place all ingredients in a zip-lock bag. Zip close and place into freezer. When ready to use, empty contents into your slow cooker and cook on low for 4-5 hours.