Photo of Slow cooker chicken and hominy chili by WW

Slow cooker chicken and hominy chili

Total Time
5 hr 30 min
25 min
5 hr 5 min
Make a luscious topping for our veggie-packed, chicken chili by combining 1/4 cup of fat-free sour cream with 1/4 teaspoon of chile powder.


Vegetable oil

2 tsp(s)

Garlic clove(s)

1 clove(s), large, minced

Uncooked onion(s)

1 small, chopped

Uncooked celery

1 stalk(s), medium, chopped

Uncooked portabella mushroom(s)

1 medium, chopped

Yellow summer squash

1 medium, diced


1 cup(s), chopped, about 4 medium husked tomatillos

Canned hominy

2¾ cup(s)

Jalapeño pepper(s)

1 medium, cored, seeded and minced (do not touch seeds with bare hands)

Table salt

½ tsp(s)

Dried oregano

¼ tsp(s)

Cumin seeds

¼ tsp(s)

Black pepper

¼ pinch(es)

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

1½ cup(s)


  1. 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.
  2. 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.


The addition of the sour cream topping (as mentioned in the abstract above) does not change the recipe's Points value.