Southwestern Chicken Chili

This recipe is from my meal prepping a couple of weeks ago (originally from New Leaf Wellness). It has good flavor, but I made a few small alterations because I like my chili to be spicy! I may also include some spicy rotel or something next time. Drop in the crock pot and enjoy!

Yields: 6 servings

Ingredients
1 pound chicken breasts
1 onion, peeled and chopped (one cup)
2 stalks of celery, chopped (about one cup)
1 large carrot, peeled and diced
1 red pepper, chopped
14oz can of tomato sauce
15oz can of black beans, drained and rinsed
1 cup frozen corn
2 tablespoons light brown sugar
1 cup chicken broth
3 cloves of garlic, minced
2 tablespoons (the original recipe had 2 teaspoons) chili powder
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2-3 dashes of tabasco sauce (not included in the original recipe)

Materials (if made as freezer meal)
1 gallon-sized plastic freezer bag

Prep
4. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
5. Add all ingredients.
6. Remove as much air from the bag as possible, seal, and lay flat in your freezer for up to three months.

Cook
3. The night before cooking, move frozen bag to your refrigerator to thaw.
4. The morning of cooking, pour contents of freezer bag into your slow cooker.
5. Cook on “Low” setting for 6-8 hours or until chicken is cooked through and veggies are soft.
6. Shred chicken.

Serve: Top with cheddar cheese and crushed tortilla chips.