Award Winning Chicken Chili

Rating: 4.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

 By ASweetGemini
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving:
439 calories; 24 g total fat; 50 mg cholesterol; 866 mg sodium. 36.7 g carbohydrates; 22.3 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Autumn
Rating: 4 stars
02/26/2013
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 well as an additional can of green chiles. Thanks for a good addition to my recipe collection! Read More
Helpful
(5)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Autumn
Rating: 4 stars
02/26/2013
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 well as an additional can of green chiles. Thanks for a good addition to my recipe collection! Read More
Helpful
(5)
Autumn
Rating: 4 stars
02/26/2013
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 well as an additional can of green chiles. Thanks for a good addition to my recipe collection! Read More
Helpful
(5)
Lon0316
Rating: 4 stars
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 added a lot of broth and chicken. Read More
Helpful
(1)
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Mary Deanna Jones Dukes
Rating: 5 stars
07/03/2016
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 teaspoon of chili powder to the chili. I left out the hominy simply bc the store was out. IT WAS YUMMY GOOD! And even my kiddos loved it! Read More
Nancy Rogers
Rating: 4 stars
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 Read More