Ingredients

2 pounds boneless skinless chicken thighs
2 cans (14 1/2 ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 envelope (1 3/8 ounces) chili seasoning mix
2 cans (15 1/2 ounces each) hominy or Posole, drained
Sour cream,
Cilantro

 

Directions:

 

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.