Ingredient:
2 pounds boneless, skinless chicken thighs
2 cans (14 1/2 ounces each) diced tomatoes with green chilies, undrained
1 can (15 oz) tomato sauce
1 envelope (1 1/4 oz) mild chili seasoning mix
2 cans (15 1/2 oz each) hominy, drained
Sour cream, if desired
Cilantro, if desired
Method:
Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.
