Slow Cooker Chunky Chicken Chili

By pdixon1

Lovers of dark chicken meat will love this zesty chili that features hominy rather than beans!
Prep Time: 5 min
Total Time: 9 hours 20 min

Ingredients

• 2 pounds boneless skinless chicken thighs
• 2 cans (14 1/2 ounces each) diced tomatoes with green chilies, undrained
• 1 can (15 ounces) tomato sauce
• 1 package (1 ounce) Old El Paso® chili seasoning mix
• 2 cans (15 1/2 ounces each) hominy or Posole, drained
• Sour cream, if desired
• Cilantro, if desired

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

Substitution
1.Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
2.Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3.Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.


For extra spice, use hot chili seasoning instead of the mild and add a small can of Old El Paso® chopped green chiles with the tomatoes.

Vary the taste by using black beans or chili beans instead of the hominy.
Do-Ahead Tip
Go ahead and make the chili ahead of time, and refrigerate or freeze. Chili is often better the next day because the flavors have a chance to blend.
Did You Know...
Hominy is also called posole and is dried white or yellow corn kernels that have had the hulls removed by soaking. You can find hominy in the canned vegetable section of the grocery store.