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Award Winning Chicken Chili


"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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13 h 5 m servings 439 cals
Original recipe yields 12 servings

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  1. 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.
  2. Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.
  3. 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 fat; 36.7 g carbohydrates; 22.3 g protein; 50 mg cholesterol; 866 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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...

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...

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...

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