Award Winning Chicken Chili

Award Winning Chicken Chili

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"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!"

Ingredients

13 h 5 m {{adjustedServings}} servings 439 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 866 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

3
  1. 3 Ratings

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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...

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