Categories: soup-stew-chili -chowder

Ingredients

• 2 lb. well-trimmed boneless, skinless chicken thighs
• 1 (10 oz.) can no-salt-added diced tomatoes with green chiles, undrained
• 1 (8oz.) can no-salt-added tomato sauce
• 1 (1 1/4 to 1 3/8 oz.) pkg. reduced-sodium chili seasoning mix
• 2 (15 1/2 oz.) cans hominy, rinsed
• Sour cream and chopped cilantro, if desired

Directions

1. Place chicken in a 4-quart or larger slow cooker.
2. In a medium bowl, combine tomatoes with green chiles and liquid, tomato sauce, and chili seasoning mix. Mix well and pour over chicken. Cover and cook on low 7 to 8 hours or until chicken is no longer pink. Stir to break up chicken. Mix in hominy; cover and cook on low 15 minutes or until heated through. Serve with sour cream and cilantro, if desired.

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