Slow-Cooker Chunky Chicken Chili
Slow-Cooker Chunky Chicken Chili is a gluten free main course. This recipe makes 6 servings with 362 calories, 34g of protein, and 11g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have tomatoes, tomato sauce, cream, and a few other ingredients on hand, you can make it. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. It is perfect for The Super Bowl. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 9 hours and 20 minutes.
Instructions
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. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturers directions for layering ingredients and choosing a temperature.