Crockpot Chicken Chili

This is great to prepare and freeze, then cook day of :)

1 medium yellow onion (one cup), chopped

1, 15oz can black beans, drained and rinsed

1, 15oz can cannellini beans, drained and rinsed

1, can Rotel Chili Fixin's

1, can petite diced tomatoes, undrained

1 cup frozen medley of green & red peppers & onion strips

1 2/3 cup frozen corn

1 package McCormick Chicken Chili mix

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

To Prepare:
Place onion, 2 cans of beans, 2 cans of tomatoes, frozen pepper medley, and corn into a gallon-sized plastic freezer bag. Add seasonings. Add chicken. (It’s important to add the meat last so it’s the first ingredient to go into your slow cooker.)
Remove as much air as you can, and lay bag flat in your freezer. (If you have a standard freezer, the “use by” date will be 3 months from now.)


To Cook:
Thaw overnight in your refrigerator.
Add to slow cooker and cook on low for 10-12 hrs or until chicken is tender.