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Slow-Cooker White Chicken Chili with Hominy

 130 Ratings
18 Comments
  • Prep Time 5 min
  • Total Time 10 hr 5 min
  • Servings 6
  • Save
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Chicken and hominy are a tasty change of pace from ground beef and kidney beans in a savory soup-based chili.

Ingredients

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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
415
Calories from Fat
90
% Daily Value
Total Fat
10g
Saturated Fat
3g
Cholesterol
60mg
Sodium
730mg
Total Carbohydrate
57g
Dietary Fiber
13g
Protein
37g
% Daily Value*:
Iron
46%
46%
Exchanges:
4 Starch; 3 Very Lean Meat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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