Slow cooker chicken and hominy chili
1 clove(s), medium, minced
1 small, chopped
1 rib(s), medium, chopped
1 medium, chopped
yellow summer squash
1 medium, diced
1 cup(s), chopped, about 4 medium husked tomatillos
1 medium, cored, seeded and minced (do not touch seeds with bare hands)
uncooked white corn grits
1 tbsp(s), regular-variety
uncooked boneless skinless chicken breast(s)
1 pound(s), cut into bite-size pieces
fat free chicken broth
- Heat oil in large skillet over medium-high heat. Add garlic, onion, celery and mushrooms; sauté until onion is translucent, about 5 minutes. Spoon mixture into a 3- to 4-quart slow cooker.
- Place squash, tomatillo, hominy, jalapeño, salt, oregano, cumin and black pepper in slow cooker; add grits, stirring constantly, to avoid lumps. Add chicken and broth; cover and cook on low setting for 4 to 5 hours. Yields about 1 3/4 cups per serving.