Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken thighs
- 1 cup (240 ml) green salsa
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz/425 g) hominy, drained and rinsed
- 1 cup (240 ml) chicken broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place the chicken thighs in the slow cooker.
- Add the green salsa, chopped onion, minced garlic, hominy, chicken broth, cumin, oregano, salt, and pepper.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
- Shred the chicken with two forks right in the slow cooker and stir to combine.
- Serve hot, garnished with fresh cilantro.
Notes
- For extra heat, add chopped jalapeños.
- This dish is even better the next day!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken chili, chili verde