Can creamy chili be frozen?

After it is cold, seal it into portions in glass storage containers. Label and freeze for up to three months. Thaw overnight in the fridge. Then warm gently over medium-low heat on the stovetop.

How to thicken white chili?

The beauty of this recipe is that the cornmeal thickens the chili as it simmers in the slow cooker. If you cook the chili as long as directed, it will thicken up at the end. If you prefer an even thicker chili, you can whisk in a cornstarch slurry and bring it to a simmer to thicken it more.

Easy Crockpot White Chicken Chili {with Freezer Meal Option}

Description

You’re going to want to save this slow cooker Creamy White Chicken Chili with corn and white beans. It is so easy- just stir the ingredients into the crockpot and turn it on! It can be meal prepped as a freezer meal too!

Ingredients

Units Scale

1 3/4 pounds boneless, skinless chicken thighs, cut into chunks
2 large onions, diced
1 green or bell pepper or 2 poblano peppers, diced
1 1/2 cups frozen corn kernels
1/4 cup plus 2 tablespoons cup cornmeal
2 tablespoons chopped garlic
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
2 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
3 cups chicken broth
1 14–ounce can navy beans or cannellini beans, drained and rinsed
1/2 cup heavy cream
Shredded cheddar cheese, cilantro and lime wedges for serving, optional

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Instructions

Mix Ingredients in Slow Cooker: Stir chicken, onions, peppers, corn, cornmeal, garlic, cumin, coriander, chili powder, salt, cayanne and broth together in the insert of a 6 quart slow cooker. Cover and cook for 6 hours on low.
To Finish and Serve: When timer goes off, stir well. Add in beans and stir in cream. Serve garnished with cilantro, cheese and serve with lime wedges.

Notes

Meal Prep/ Freezer Meal Instructions:

Make Freezer Pack: Combine chicken, onion, peppers, corn and cornmeal in a large bowl. Toss to coat. Transfer to a 1 gallon freezer bag. Add garlic, cumin, coriander, chili powder, salt and cayenne. Press out any excess air, and seal shut. Freeze flat up to 3 months.
Break up and Add To Slow Cooker: Whack the frozen bag of chili ingredients with a rolling pin or heavy skillet several times to break apart. Transfer the frozen ingredients to the insert of a large (6-quart) slow cooker.
Cook: Add broth, cover and cook for 8 hours on high. When timer goes off, stir in beans and heavy cream. Serve garnished with cilantro and serve with lime wedges.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Tex-Mex

Nutrition

Serving Size: 2 cups
Calories: 365
Sugar: 5 g
Fat: 19 g
Saturated Fat: 7 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 29 g