Slow Cooker Chunky Chicken Chili


  • 2 pounds boneless skinless chicken thighs (can substitute with boneless skinless chicken breasts)
  • 28 ounce can Original Rotel (Diced Tomatoes & Green Chilies)
  • 1 can (15 ounces) tomato sauce
  • 1 packet (1 ounce) chili seasoning mix
  • 2 cans (15 1/2 ounces each) hominy, drained


Spray cooker with non-stick cooking spray. Place chicken in a single layer and lightly salt and pepper. In a large bowl, add Rotel, tomato sauce, hominy and chili seasoning, mixing well then pour evenly over chicken. Cook on low for 6 to 7 hours. Adjust cooking times according to how fast or slow your slow cooker cooks. When ready, break up the chicken using two forks. Serve as is or with your favorite chili toppings (fresh cilantro, fresh lime juice, cheese, sour cream), or serve with rice. Enjoy!


  • The recipe on Betty Crocker calls for adding the hominy at the end but I opted to add them in the beginning. I loved the texture, they were perfect.
  • Betty's recipe calls for 2 cans (14 1/2 ounces each) of diced tomatoes with green chilies. I used 1 can (28 ounces) of Original Rotel.
  • You can easily substitute chicken breasts for thighs. Thighs are wonderful in this recipe.
  • Not a fan of hominy (I love them, they help make the dish so tasty), you can substitute with kidney beans.