Photo of Slow cooker chicken and hominy chili by WW

Slow cooker chicken and hominy chili

SmartPoints® value per serving
Total Time
5 hr 30 min
25 min
5 hr 5 min
Perfect for winter, this chili is packed full of delicious veggies. This one-bowl meal is extra hearty thanks to grits and hominy, both richly flavored corn products. Mildly tart tomatillos and jalapeno peppers add some heat and Mexican flare. Turn down the spice by trading green bell pepper for the jalapeno, if you like. Make a luscious topping for this chicken chili by combining 1/4 cup of fat-free sour cream with 1/4 teaspoon of ancho chile powder or chipotle chile powder. Serve each bowl with a lime wedge for added zing.


Vegetable oil

2 tsp

Garlic clove(s)

1 medium clove(s), minced

Uncooked onion(s)

1 small, chopped

Uncooked celery

1 rib(s), medium, chopped

Portobello mushroom(s)

1 item(s), or medium, chopped

Yellow summer squash

1 medium, diced


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

Canned hominy

15½ oz, drained and rinsed

Jalapeño pepper(s)

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

Table salt

½ tsp

Dried oregano

¼ tsp

Ground cumin

¼ tsp

Black pepper

¼ tsp

Uncooked white corn grits

1 Tbsp, 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, jalapeno, 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.