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My review
Award Winning Chicken Chili
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ASweetGemini
"I make this recipe for football Sunday afternoons. It is highly requested at all family events. Always gets first place at chili cookoffs. The most sought-after dish at potlucks. Enjoy!"
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Ingredients
13 h 5 m servings 439Original recipe yields 12 servings
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- US
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Directions
{{model.addEditText}} Print- Cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.
- Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.
- Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.
Footnotes
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
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2/26/2013
This is a great recipe but a bit bland. I followed the recipe verbatim and will definitely make this again but with some additions. I recommend using twice the amount of cumin and oregano as wel...
12/17/2014
Only thing I changed is that I used 5lbs of thighs instead of whole chicken. I added a large can of broth instead of boullian. Ok I also added extra garlic and chillies but that's because I ad...
7/3/2016
This chili was very tasty! I modified the recipe a bit by adding celery and sautéeing it beforehand with the onion and garlic. I also added 1/2 a chopped jalapeño, black pepper, and 1/2 teaspoo...
10/30/2014
It is good. I added one can of Hatch "hot" green chilis, an extra clove of garlic and a few other spices. Overall, it is very tasty. I made it tonight to serve for Halloween