Ingredients13 h 5 m servings 439 cals
- 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.
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 439 calories; 24 g fat; 36.7 g carbohydrates; 22.3 g protein; 50 mg cholesterol; 866 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...