Slow cooker chicken and hominy chili
1
Points®
Total time: 5 hr 30 min • Prep: 25 min • Cook: 5 hr 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Vegetable oil
2 tsp(s)
Garlic
1 clove(s), large, minced
Onion
1 small, chopped
Celery
1 stalk(s), medium, chopped
Portabella mushrooms
1 medium, chopped
Yellow summer squash
1 medium, diced
Tomatillo
1 cup(s), chopped, about 4 medium husked tomatillos
Canned hominy
2¾ cup(s)
Jalapeño pepper
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
1 pound(s), cut into bite-size pieces
Fat free chicken broth
1½ cup(s)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.