- 1 (2 to 3 pound) whole chicken
- 6 cups water, or as needed to cover
- 3 (15.5 ounce) cans white beans, drained
- 2 (15.5 ounce) cans hominy, drained
- 1 large onion, chopped
- 2 (4 ounce) cans chopped green chiles
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, or more to taste
- 2 cubes chicken bouillon, or more to taste
- 1 (8 ounce) package shredded Monterey Jack cheese
- 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.
04/04/2018
recipepes.com
Award Winning Chicken Chili, recipe
PT15M
PT1H
5
455 calories
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