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Slow-Cooker Chunky Chicken Chili

Ingredients

Scale
  • 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 package (1 ounce) Old El Pasoβ„’ chili seasoning mix
  • 2 cans (15 1/2 ounces each) hominy or Posole, drained
  • Sour cream, if desired
  • Cilantro, if desired

Instructions

  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.