THE RECIPE JOURNAL · Main Course
Top-Rated Chicken Chili
This hearty chicken chili is packed with bold flavors and just the right amount of spice to warm you up on any day. It’s easy to make and perfect for a cozy dinner or meal prep throughout the week.
FROM THE KITCHEN • Top-Rated Chicken Chili
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing 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 and no longer pink inside—this usually takes about 45 minutes to an hour. Once done, take the chicken out and let it cool a bit, but don’t toss the cooking liquid; you’ll need it later. When the chicken is cool enough, shred it into bite-sized pieces.
02
Step 2
Next, combine the shredded chicken, reserved cooking liquid, white beans, hominy, chopped onion, green chiles, minced garlic, cumin, oregano, and chicken bouillon in your slow cooker. Give everything a good stir and cover it. Pop it in the fridge overnight to let the flavors meld.
03
Step 3
The next day, set the slow cooker to Low and cook the chili for 4 to 4 ½ hours. When it’s ready, ladle it into bowls and sprinkle some Monterey Jack cheese on top for a melty, delicious finish. Enjoy!
Why you’ll love it
This chili is packed with bold flavors and tender chicken, making it a hearty and satisfying meal. It’s easy to prepare and perfect for warming up on a chilly day. Plus, it’s a crowd-pleaser that everyone will enjoy.
How to serve
Serve this chili with warm cornbread or over a bed of rice. Top it with shredded cheese, sour cream, and chopped green onions for added texture and flavor. A side of avocado slices or tortilla chips also pairs nicely.
Storage & leftovers
Let the chili cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. It also freezes well—divide into portions and freeze for up to 3 months, then thaw and reheat gently.
