Crock-Pot® White Hominy Chicken Chili

Featured On: Cate’s Kitchen Fit

Total Time: 4 Hrs 15 Min

Dinner
Lunch
Crockpot®

About this recipe

Immerse yourself in the rich and hearty flavors of our Crock-Pot® White Hominy Chicken Chili. This slow-cooked masterpiece combines tender chicken, onions, chili seasoning, Holland House® White Cooking Wine, and salsa verde for a zesty kick. As the chili simmers, it develops a delicious blend of beans, peppers, corn, hominy, and optional cornmeal for a satisfying thickness. The result is a comforting bowl of goodness that's perfect for any occasion.

Prep Time: 15 Min

Cook Time: 4 Hrs

Yield: 8 SERVINGS

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

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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