| 1 1/4 | pounds boneless skinless chicken thighs |
| 2 | cans (15.8 ounces each) great northern beans, rinsed and drained |
| 1 | can (15.5 ounces) white hominy, drained |
| 1 | envelope (1.25 ounces) Old El Paso® 40% less-sodium taco seasoning mix |
| 1 | can (4.5 ounces) Old El Paso® chopped green chiles |
| 1 | can (10 3/4 ounces) condensed reduced-sodium cream of mushroom soup |
| Sour cream, if desired |
| Chopped green onions, if desired |
| 1. | Place chicken in 3- to 4-quart slow cooker.
Top with remaining ingredients except sour cream and onions.
|
| 2. | Cover and cook on low heat setting 8 to 10 hours.
|
| 3. | Before serving, stir gently to break up chicken pieces. Serve topped with
sour cream and onions.
|
|
| If your family is not fond of hominy, just add another can of great northern beans.
|
|
| The chicken is placed on the bottom of the cooker where it is hottest because it needs more cooking than the rest of the ingredients.
|
|
| Drizzle a little lime juice and honey over a plate of sliced oranges, jicama and red onion for a unique Mexican-style salad.
|
Nutrition Information:
415 ( 90); 10g ( 3g); 60mg; 730mg; 57g ( 13g); 37g 46% 4 ; 3 4