Slow cooker chicken posole
1 medium clove(s), minced
Frozen mixed vegetables
4 oz, onion, pepper and celery mixture (about 1 cup)
14½ oz, drained
Pickled jalapeno peppers
4 oz, mild-variety, diced, drained
Canned diced tomatoes
14½ oz, with smoked chipotle chiles (do not drain)
Uncooked boneless skinless chicken thigh(s)
1 pound(s), cut into bite-size pieces
Fat free chicken broth
1 medium, cut into 4 wedges
- Place garlic, frozen vegetables, hominy, jalapenos, tomatoes with their juice, chicken, broth, salt, cumin and pepper in a 4- to 5-quart slow cooker; stir. Cover and cook on high heat for 4 to 5 hours or on low heat for 7 hours.
- Spoon posole into 4 bowls and garnish each serving with a lime wedge. Yields about 1 1/4 cups per serving.