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Wednesday, November 28, 2012

Slow Cooker Chunky Chicken Chili


  • 2lbs Boneless, Skinless Chicken Thighs
  • 2 cans (14.5oz each) Diced Tomatoes w/Green Chillies, Undrained
  • 1 can (15oz) Tomato Sauce
  • 1 package Chili Seasoning
  • 2 cans (15.5 oz each) Hominy or Posole, Drained
  • Sour Cream
  • Cilantro
  • Cheddar Cheese
Cut Chicken in to one inch pieces.
Place chicken, tomatoes w/chilies, tomato sauce & chili seasoning in 3 1/2 to 4 quart slow cooker.

Cover and cook on low 7-9 hours or until chicken is no longer pink when centers are cut in to.
Use a spoon to break up chicken.
Stir in Hominy.
Cover & Cook on low an additional 15minutes.

Serve with sour cream, cilantro and cheddar cheese.


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.

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