My mom gave me this recipe recently and said it was delicious! She got if from blog reader, Becky. I’ve had it on my menu several times but hadn’t made it – I don’t know why. I finally decided it was time. But then after I made it, I decided it didn’t sound good so I wasn’t going to eat it. My husband talked me into it. I was surprised at how good it was. We served it over tortilla chips with shredded cheese on top. I’ll definitely be making it again.
- 1 can corn, drained
- 1 can (15 oz.) yellow or white hominy, drained
- 1 can (14.5 oz.) Mexican-style diced tomatoes
- 2 cans (10 oz. each) mild green enchilada sauce
- 2 carrots, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 teaspoon ground cumin
- 5 chicken thighs (1-1/2 pounds), skin removed, bone in
- Chopped cilantro (optional)
- Lime wedge (optional)
- Tortilla chips
Combine corn, hominy, tomatoes (I didn’t have any tomatoes so I threw in an 8-ounce can of tomato sauce – I’ll probably do it that way again since I don’t like chunks of cooked tomato), enchilada sauce, carrots, onion, garlic and cumin in a 4 quart slow cooker and stir to combine. Add raw chicken on top with bone down. Cover and cook on high 3 to 3-1/2 hours until chicken is cooked through and vegetables are tender (or on low for 6 hours). Skim and discard any fat from the surface.
Remove chicken; pull meat off bones and shred. Stir back into slow cooker. Stir in a small handful of chopped cilantro (I didn’t). Serve with lime wedges (I didn’t) and tortilla chips.