Prep: 5 minutes Cook: 9 hours
My Chunky Chicken Chili provides a nice and light variation to a traditional chili dish without losing the yummy chili flavoring. As I have mentioned before, I love recipes where I toss everything together and then forgetting about it until dinnertime. It always turns out as if I have been slaving in the kitchen for hours when in fact my Crockpot has been doing all the hard work. There are many different options for this chili recipe, for a little extra spice use a hot chili seasoning instead of a mild and add hot chili peppers instead of the mild green. If you do not feel comfortable using hominy; found in the can vegetable section of the grocery store, you can use black or chili beans. So sit back and relax and let your slow cooker do all of the hard work for you! Enjoy!
p.s. Make sure to pair your Chunky Chicken Chili with the homemade Corn Muffin and Honey Butter recipes found below!
Ingredients
2 pounds boneless, skinless chicken thighs
2 cans diced tomatoes (14 oz each)
1 can of green chilies
1 can tomato sauce
1 envelope mild chili seasoning mix
1 cans hominy (15 oz each) drained
Sour cream, if desired
Cilantro, if desired
The Process
1. Place chicken in slow cooker. Mix tomatoes, tomato sauce, green chili, and chili seasoning in a large bowl and pour over chicken.
2. Cover and cook on low heat setting 7 to 9 hours or until chicken is no longer pink in the center.
3. Stir to break up chicken, or take it out and chop. Stir in hominy.
4. Cover and cook on a low heat setting for 15 minutes until chicken chili is heat through.
5. Top with a spoon full of sour cream and a dash of cilantro.
6. Enjoy!
DIY Corn Muffin Mix
(Courtesy of Rachel Ray)
Prep: 5 minutes Bake: 15 minutes
Ingredients for the dry mix
6 cups flour
1 cup sugar
4 cups corn meal
¼ cup baking powder
1 Tbsp. salt
2 tsp. cinnamon
Extra Ingredients to Bake
1 cup milk
2 eggs
4 Tbsp. melted butter
1 tsp. vanilla
The Process
1. To make the dry mix, whisk together all dry ingredients and store in an airtight container. This mix will make 5 dozen muffins
2. To make 1 dozen corn muffins, whisk milk, eggs, butter, and vanilla with 2 ¼ cups of the dry corn muffin mixture.
3. Blend together and transfer to a greased cupcake pan and bake at 400* for 15 minutes.
4. Top delicious muffins with regular or honey butter.
* To make honey butter simply thaw a stick of butter to room temperature and mix in ¼ cup of honey.
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