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Crock-Pot® White Hominy Chicken Chili

Recipe Courtesy of Cate at Cate’s Kitchen Fit
Yield: 8 Servings | Prep Time: 15 Minutes | Cook Time: 3 Hours (low), 1 Hour (high) | Total Time: 4+ Hours

Ingredients

  • 1¼ lbs. boneless skinless chicken breast
  • 1 packet white chili seasoning (or about 5-6 tablespoons of homemade white chili seasoning)
  • 1 cup Holland House® White Cooking Wine
  • 4-5 cups unsalted chicken stock
  • 2 medium yellow onions, diced
  • 1 large poblano or green pepper, diced
  • 6 cloves garlic, minced
  • 1 (16 oz.) jar chunky salsa verde (green salsa)
  • 1 (10 oz.) bag frozen fire-roasted corn
  • 1 (29 oz.) can white hominy, drained and rinsed
  • 1 (16 oz.) can cannellini beans, drained and rinsed
  • 2 tablespoons olive or avocado oil
  • 3 tablespoons cornmeal (optional)

Toppings:

  • Lime wedges
  • Avocado
  • Cilantro
  • Sour cream
  • Cheese
  • Tortilla chips
  • Jalapeños
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Directions

  1. Turn Crock-Pot® to low setting and add 2 tablespoons of oil, diced onions and chicken breasts. Distribute chili seasoning evenly on each side of the chicken and onions.
  2. Add 1 cup of Holland House® White Cooking Wine, 1 jar salsa verde, and 4 cups of unsalted chicken stock or water.
  3. Cover and cook on low for 3 hours.
  4. Remove the chicken and allow to rest, covered, for 15 minutes before shredding.
  5. Add beans, peppers, corn, hominy, and cornmeal (optional for thicker consistency). Cook for 1 more hour on high, stirring occasionally.
  6. Add shredded chicken back to the Crock-Pot® and serve.

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