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Betty Crocker
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Chunky Chicken Chili

Chunky Chicken Chili

Hominy and tomatoes provide a simple addition to a no-fuss slow-cooked chicken chili.

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  • PREP TIME

    5 Min

  • TOTAL TIME

    9 Hr 20 Min

  • SERVINGS

    6

 

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
envelope (1 1/4 ounces) mild chili seasoning mix
2
cans (15 1/2 ounces each) hominy or posole, drained
Sour cream, if desired
Cilantro, if desired
  • 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.
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Expert Tips

For extra spice, use hot chili seasoning instead of the mild and add a small can of chopped green chilies with the tomatoes.

Vary the taste by using black beans or chili beans instead of the hominy.

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.

Hominy is also called posole and is actually dried white or yellow corn kernels which have had the hulls removed. You can find hominy in the canned vegetable section of the grocery store.

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Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)
  • Calories 365
    • (Calories from Fat 125),
  • Total Fat 14g
    • (Saturated Fat 4g,
  • Cholesterol 95mg;
  • Sodium 1640mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 7g,
  • Protein 36g;
Percent Daily Value*:
  • Iron 26.00%;
Exchanges:
  • 2 Starch;
  • 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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