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Medal-Winning Chicken Chili

★★★★★ 4.5 (287)

This hearty chicken chili is packed with bold flavors and just the right amount of spice to warm you up on any chilly day. It’s a simple, crowd-pleasing recipe that’s sure to become a family favorite.

◷ 5 hr 5 min Total Time

♜ 4 Servings

▥ Hard Difficulty

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Ingredients

4 servings

Afghan Chicken in a Karahi

Instructions

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, which should take about 45 minutes to an hour. Once done, take the chicken out and set it aside to cool, but keep the cooking liquid.

Step 2

When the chicken has cooled enough to handle, shred it into bite-sized pieces. In your slow cooker, combine the shredded chicken, reserved cooking liquid, white beans, hominy, chopped onion, green chiles, garlic, cumin, oregano, and chicken bouillon. Give everything a good stir, then cover and pop it in the fridge to let the flavors meld overnight.

Step 3

The next day, cook the mixture on low in the slow cooker for about 4 to 4 ½ hours. When it’s ready, serve it up and sprinkle some shredded Monterey Jack cheese on top for a melty, cheesy finish.

Why You’ll Love This Recipe

This chili is packed with bold flavors and tender chicken, making it both hearty and comforting. It’s easy to prepare and perfect for feeding a crowd or meal prepping for the week.

Serving Suggestions

Serve with warm cornbread or over a bed of steamed rice. Top with shredded cheese, sour cream, and fresh cilantro to add creaminess and freshness. A side of avocado slices or tortilla chips also pairs well.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—cool completely before transferring to a freezer-safe container for up to 3 months. Reheat gently on the stove or in the microwave.