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Slow-Cooker Chunky Chicken Chili Recipe

Slow-Cooker Chunky Chicken Chili
Source: Betty Crocker

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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
PREP TIME
5m
COOK TIME
9h15m
TOTAL TIME
9h20m
YIELD
6 servings

Instructions

  • Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
  • 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.
  • 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. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Dinner

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A recipe from Betty Crocker

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