Ingredients

• 1 , 2 to 3 pound
• 6 cups water , or as needed to cover
• 3 , 15.5 ounce
• 2 , 15.5 ounce
• 1 large onion , chopped
• 2 , 4 ounce
• 3 cloves garlic , minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano , or more to taste
• 2 cubess chicken bouillon , or more to taste
• 1 , 8 ounce

Instructions

1. 1 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.
2. 2 Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.
3. 3 Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.

Nutrition per serving