Crockpot, Soups, Chowders, and Stews

Slow Cooker Chunky Chicken Chili

Betty Crocker

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

Directions

  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.

Nutrition Information:
1 Serving (1 Serving)

  • Calories 365
    (Calories from Fat 125 ),
  • Total Fat 14 g
  • (Saturated Fat 4 g,
  • Cholesterol 95 mg;
  • Sodium 1440 mg;
  • Total Carbohydrate 31 g
  • (Dietary Fiber 7 g,
  • Protein 36 g;

Exchanges:

  • 2 Starch;  4 Lean Meat

 

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