Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 439
- Carbohydrate: 37g
- Fat: 24g
- Fiber: 8g
- Protein: 22g
- Sugar: 2g
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