Monday, August 29, 2011

{RECIPE} Slow-Cooker Chicken Posole

SO I found this fabulous slow cooker recipe a while ago when searching for some new ways to make slow cooker dinners.  I was looking for recipes that were not just a roast with veggies.  Chicken Posole has become a family favorite and is INCREDIBLY easy to prepare.  The recipe calls for chicken thighs, but I use chicken tenderloin and it worked just fine . . and a lot less fat with no bones to pick out. Just stir it around to break up the chicken once cooked, you don't have to remove it like the recipe says. Also,  I like to use a 28oz can of green enchilada sauce and double everything else.  The fresh lime juice and cilantro added at the end bring a great freshness to the dish.   I hope you enjoy it as much as we do.

(be sure to scroll down to download a printable version)

Slow-Cooker Chicken Posole
1 can (15 oz) yellow or white hominy, drained
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz) mild green enchilada sauce
2 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
2 tsp cumin
5 chicken thighs (1 1/2 lbs), skin removed
Chopped cilantro
Lime wedges
Tortilla chips

Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt slow-cooker (6-qt if you are doubling like me). Add chicken and stir to combine. Cover and cook on high 3 to 3 1/2 hours  (6-8 hours on low) until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.

Remove chicken, pull meat off bones into large shreds. Stir back into slow-cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips.

Makes 4 servings

per serving:
262 calories
80 mg cholesterol 1083 mg sodium
26 g carbohydrates

5 g fiber

Happy Cooking!

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