Serves 6

Prep time 10 min.

Cook time 8 hr.

Ingredients

2 cups diced onion

1 Tbsp. minced garlic

1 ½ tsp. cumin

1 tsp. dried oregano

1 tsp. chili powder

1 can (28 oz.) medium green enchilada sauce 

1 can (29 oz.) hominy, rinsed and drained

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained

1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained

2 cups College Inn® Chicken Broth

3 lbs. boneless, skinless chicken thighs (about 8)


Topping Options:

Shredded cabbage

Sliced jalapeños

Diced avocado

Sliced radishes

Shredded Monterey Jack cheese

Chopped cilantro

Lime juice

Directions

  1. Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.

  2. Remove chicken and shred with forks. Add chicken back to stew.

  3. Serve stew in bowls with toppings, as desired.

Try These Other Delicious Recipes

View All Recipes

Pumpkin Soup with Bacon, Apple & Sage

Cook Time: 25 min.

View Recipe

Manhattan Clam Chowder

Cook Time: 25 min.

View Recipe

Chicken Bruschetta Soup

Cook Time: 20 min.

View Recipe

Smokey Wild Rice Turkey Soup

Cook Time: 20 min.

View Recipe

Three Herb Chicken & Rice Soup

Cook Time: 20 min.

View Recipe

Tortellini En Brodo or Tortellini in Lemon Garlic Broth

Cook Time: 15 min.

View Recipe

Vegetable Stir Fry Soup

Cook Time: 30 min.

View Recipe