February 16, 2013
Very Tender Slow Cooker Chicken and Hominy Chili Bowl
My oldest has been obsessed with chicken for a while now. He goes through picky stages every couple of weeks where he won't eat anything, except chicken (and bacon, the men in my house always love bacon). If I'm making dinner and he starts complaining and getting hungry, I can always make him happy by informing him that chicken is part of dinner. I agree with him that chicken thighs are delicious and they can create great flavor in a variety of dishes. They are one of my favorite dishes to prepare and I make them at least twice a month. Last week I tried a new recipe for Chicken and Hominy Chili Bowl from the March 2013 issue of Family Circle magazine.
This recipe has 13 ingredients. It takes 10 hours 30 minutes of total time, 15 minutes of which is active and makes 6 servings. I did make a few changes to the original recipe. First I never have ten hours between when I get up and my husband comes home for dinner, so I let my chili cook for 8 hours on high. As I always do I made my own chicken stock which I don't salt until I make the recipe. My chicken was so tender that it fell off the bone when I tried to take it out. Therefore I shredded the chicken and put it back in the chili. Finally, my chili was more than thick enough after shredding the chicken so I left out the cornmeal. I served the chili with corn chips, which was a perfect combination.
I love using my slow cooker to make chili and stews. This recipe states that it only makes 6 servings, but since I shredded the chicken it made a large amount more. There was more than enough for dinner plus two more meals for my family of 4. Make sure to adequately salt, especially if you make your own stock. I do think that the amount of cumin could be increased slightly to a full teaspoon. It would create an even more pronounced flavor.
For the recipe go to Chicken and Hominy Chili Bowl. (registration required)