This hearty chicken chili is packed with bold flavors and a perfect blend of spices that will warm you up on any chilly day. It’s an easy, comforting meal that’s great for weeknight dinners or casual gatherings.
Step 1
Place the chicken in a large pot and covering it with water. Bring it to a boil, then lower the heat and let it simmer gently until the chicken is cooked through, about 45 minutes to an hour. Once it’s done, take the chicken out and set it aside to cool, but don’t throw away the cooking liquid—keep it for later. When the chicken is cool enough to handle, shred it into bite-sized pieces.
Step 2
Combine the shredded chicken, reserved cooking liquid, white beans, hominy, chopped onion, green chiles, garlic, cumin, oregano, and chicken bouillon in your slow cooker. Give everything a good stir, cover, and pop it in the fridge overnight to let the flavors meld.
Step 3
When you’re ready to cook, set the slow cooker to low and let the chili simmer for about 4 to 4 ½ hours. Once it’s done, ladle it into bowls and sprinkle some Monterey Jack cheese on top. Serve warm and enjoy!
Frequently Asked Questions
Can I use pre-cooked chicken instead of boiling raw chicken?
Yes, you can use pre-cooked chicken, but add it to the slow cooker later to avoid overcooking.
Do I have to refrigerate the chili overnight?
Yes, refrigerating overnight helps the flavors meld for a richer taste.
Can I skip the slow cooker step and cook it all on the stove?
You can, but slow cooking enhances the flavor and texture. Simmer gently on low heat for 4 hours if using the stove.
What can I substitute for hominy if I can’t find it?
You can use corn kernels or extra white beans as a substitute.
Is it okay to use chicken broth instead of the reserved cooking liquid?
Yes, chicken broth works well if you don’t want to use the cooking liquid.
How spicy is this chili?
It’s mildly spicy due to the green chiles, but you can adjust the heat by adding more or fewer chiles.
Can I prepare this recipe in advance and freeze it?
Yes, this chili freezes well. Cool completely before freezing in airtight containers.
What toppings go well with this chili besides Monterey Jack cheese?
Sour cream, chopped cilantro, avocado, or tortilla chips are great options.
NK
By Neha Kapoor
Kitchen Contributor
Neha shares quick and approachable recipes designed for everyday meals and consistent results.
