Ingredient:
1 1/4 pounds boneless skinless chicken thighs
2 cans (15.8 ounces each) great northern beans, rinsed and drained
1 can (15.5 ounces) white hominy, drained
1 envelope (1.25 ounces) Old El Paso 40% less-sodium taco seasoning mix
1 can (4.5 ounces) Old El Paso chopped green chiles
1 can (10 3/4 ounces) condensed reduced-sodium cream of mushroom soup
Sour cream, if desired
Chopped green onions, if desired
Method:
Place chicken in 3- to 4-quart slow cooker. Top with remaining ingredients except sour cream and onions.
Cover and cook on low heat setting 8 to 10 hours.
Before serving, stir gently to break up chicken pieces. Serve topped with sour cream and onions.
1 1/4 pounds boneless skinless chicken thighs
2 cans (15.8 ounces each) great northern beans, rinsed and drained
1 can (15.5 ounces) white hominy, drained
1 envelope (1.25 ounces) Old El Paso 40% less-sodium taco seasoning mix
1 can (4.5 ounces) Old El Paso chopped green chiles
1 can (10 3/4 ounces) condensed reduced-sodium cream of mushroom soup
Sour cream, if desired
Chopped green onions, if desired
Method:
Place chicken in 3- to 4-quart slow cooker. Top with remaining ingredients except sour cream and onions.
Cover and cook on low heat setting 8 to 10 hours.
Before serving, stir gently to break up chicken pieces. Serve topped with sour cream and onions.
