Slow-Cooker Chunky Chicken Chili

Gluten Free
Health score
24%
Slow-Cooker Chunky Chicken Chili
560 min.
6
343kcal

Suggestions


Warm up your kitchen and delight your taste buds with this Slow-Cooker Chunky Chicken Chili, a hearty and satisfying dish perfect for any occasion. Whether you're hosting a cozy dinner party or simply looking for a comforting meal after a long day, this gluten-free chili is sure to impress. With tender, boneless skinless chicken thighs simmered to perfection, each bite is packed with flavor and nutrition.

The combination of diced tomatoes with green chilies and rich tomato sauce creates a robust base, while the addition of hominy or posole adds a delightful texture that sets this chili apart from the rest. Plus, the Old El Chili Seasoning Mix infuses the dish with a perfect blend of spices, making it a true crowd-pleaser. And let’s not forget the finishing touches—creamy sour cream and fresh cilantro elevate the dish, adding a burst of freshness that complements the rich flavors beautifully.

With a cooking time of 7 to 9 hours, this recipe is ideal for busy days. Simply toss the ingredients into your slow cooker in the morning, and by dinner time, you’ll have a delicious meal ready to serve. Perfect for lunch, dinner, or any gathering, this Slow-Cooker Chunky Chicken Chili is not just a meal; it’s an experience that brings warmth and joy to your table.

Ingredients

  • pounds chicken thighs boneless skinless
  • 29 ounces canned tomatoes diced with green chilies, undrained canned
  • 15 ounces tomato sauce canned
  • oz chili seasoning 
  • 31 ounces hominy drained canned
  • serving cream sour
  • serving cilantro leaves 

Equipment

  • slow cooker

Directions

  1. Place chicken in 3 1/2- to 4-quart slow cooker.
  2. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
  3. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  4. Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through.
  5. Serve chili with sour cream and cilantro. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Facts

Calories343kcal
Protein39.13%
Fat23.07%
Carbs37.8%

Properties

Glycemic Index
15.33
Glycemic Load
1.35
Inflammation Score
-9
Nutrition Score
25.750000020732%

Flavonoids

Quercetin
0.01mg

Nutrients percent of daily need

Calories:342.98kcal
17.15%
Fat:8.89g
13.68%
Saturated Fat:2.09g
13.09%
Carbohydrates:32.78g
10.93%
Net Carbohydrates:25.03g
9.1%
Sugar:9.01g
10.01%
Cholesterol:144.82mg
48.27%
Sodium:993.38mg
43.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.92g
67.85%
Vitamin A:2845.75IU
56.91%
Selenium:39.5µg
56.43%
Vitamin B3:10.65mg
53.24%
Vitamin B6:1mg
50.19%
Phosphorus:395.54mg
39.55%
Fiber:7.74g
30.98%
Zinc:4.4mg
29.3%
Iron:5.13mg
28.49%
Potassium:962.03mg
27.49%
Vitamin B2:0.46mg
27.02%
Vitamin B5:2.55mg
25.46%
Vitamin E:3.68mg
24.54%
Magnesium:92.53mg
23.13%
Vitamin C:17.77mg
21.54%
Manganese:0.38mg
19.17%
Copper:0.34mg
16.94%
Vitamin B12:0.97µg
16.2%
Vitamin B1:0.24mg
15.68%
Vitamin K:14.51µg
13.82%
Calcium:93.51mg
9.35%
Folate:27.3µg
6.82%