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 package (1 ounce) Old El Paso® chili seasoning mix
2 cans (15 1/2 ounces each) hominy or Posole, drained
Sour cream, if desired
Cilantro, if desired
1. Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
2. 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.
3. 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 manufacturer’s directions for layering ingredients and choosing a temperature.