Best Ever Chicken Chili

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 easy to make and perfect for a cozy weeknight dinner with family or friends.

Helpful Cooking Tips

Use boneless, skinless chicken thighs for juicier and more flavorful chili.
Let the chili simmer low and slow to deepen the flavors.
Adjust the heat by adding more or less chili powder or fresh jalapeños.

Ingredients 0/0

Reasons You'll Love It

This chili is packed with bold flavors and a perfect balance of spices. It’s hearty, comforting, and easy to make any night of the week. Plus, using chicken keeps it lighter without sacrificing taste.

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 and no longer pink inside, about 45 minutes to an hour. Once done, take the chicken out and set it aside to cool, but don’t throw away the cooking liquid—you’ll need it later. When the chicken is cool enough to handle, shred it into bite-sized pieces.

Step 2

Toss the shredded chicken, reserved cooking liquid, white beans, hominy, chopped onion, green chiles, garlic, cumin, oregano, and chicken bouillon into your slow cooker. Give everything a good stir, cover it, and pop it in the fridge overnight to let the flavors meld.

Step 3

The following day, cook the mixture on low for about 4 to 4 ½ hours. When it’s ready, scoop some into bowls and sprinkle each serving with Monterey Jack cheese. Enjoy!

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Great Ways To Serve

Serve with warm cornbread or over a bed of fluffy rice. Top with shredded cheese, sour cream, and fresh cilantro for extra richness and freshness. A squeeze of lime juice can brighten the dish just before serving.

Leftover Storage Tips

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

Frequently Asked Questions

Can I use pre-cooked or rotisserie chicken instead of boiling raw chicken?

Yes, you can use pre-cooked chicken to save time. Just shred it and add it directly to the slow cooker with the other ingredients, but keep in mind the cooking liquid adds flavor.

What can I substitute for hominy if I can’t find it?

You can use canned corn or white beans as a substitute, though the texture will be a bit different.

Is it necessary to refrigerate the chili overnight before cooking?

Refrigerating overnight helps the flavors meld together, but you can also cook it immediately if short on time.

Can I cook this chili on high instead of low in the slow cooker?

Yes, but reduce the cooking time to about 2 to 2 ½ hours to prevent overcooking.

How can I make this chili spicier?

Add extra green chiles or include a pinch of cayenne pepper or chili powder to increase the heat.

What if I don’t have chicken bouillon?

You can use chicken broth or stock as a substitute, or omit it and add extra seasoning to taste.

Can this recipe be frozen for later use?

Yes, chili freezes well. Cool completely, store in airtight containers, and freeze for up to 3 months.

Do I need to strain the chicken cooking liquid before adding it to the slow cooker?

It’s a good idea to skim off any foam or impurities, but straining isn’t necessary if the liquid looks clear.