Chunky Chicken Chili

Serves 6
Prep: 5min Cook: 9 hr + 15 min
2 pounds boneless, skinless chicken thighs
2 cans (14½ ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 envelope (1¼ ounces) mild chili seasoning mix
2 cans (15½ ounces each) hominy or posole, drained**
Sour cream, if desired
Cilantro, if desired
1. Place chicken in 3½ 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: Hominy is also called posole and is actually dried white or yellow corn kernels which have had the hulls removed. You can find hominy in the canned vegetable section of the grocery store. Vary the taste by using black beans or chili beans instead of the hominy. Go ahead and make this chili ahead of time and refrigerate or freeze. Chili is often better the next day because the flavors have a chance to blend.
Mary