Ingredients:

2 15.5oz cans of Great Northern beans, rinsed and drained

8oz can of chopped mild green chilies

1 and 2/3 cups of frozen corn (1/2 of a 1lb bag)

1 tablespoon extra virgin olive oil

1 small yellow onion, chopped (about one cup)

2 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon ground oregano

1/4 teaspoon ground cloves

1/4 teaspoon pepper

1/4 teaspoon red pepper flakes

1 pound boneless, skinless chicken breasts

4 cups low sodium chicken broth (not needed until day of cooking)

Directions:

1. Label your freezer bag.

2. To your freezer bag, add all ingredients except chicken broth. (Add the chicken to the bag last, so it’s the first ingredient poured into your crockpot.)

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

4. The night before cooking, move frozen bag to your refrigerator to thaw.

5. The morning of cooking, pour contents of freezer bag into your crockpot and add 4 cups of chicken broth.

6. Cook on “low” setting for 6 hours or until chicken is cooked through.

7. Shred chicken and serve. Serve with shredded cheddar cheese and tortilla chips.

Bon Appetit!