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Slow-Cooker White Chicken Chili with Hominy

slow-cooker white chicken chili with hominy Entree Mexican
Slow-Cooker White Chicken Chili with Hominy
  • Prep 5 min
  • Total 10 hr 5 min
  • Servings 6

Chicken and hominy are a tasty change of pace from ground beef and kidney beans in a savory soup-based chili.

Updated January 4, 2010
Old El Paso
Make with
Old El Paso

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

Steps

  • 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 Facts

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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