“This recipe came from March 2009 Woman's Day.”
READY IN:
6hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4 quart slow cooker. Add chicken and stir to combine. Cover and cook on high 6-7 hours until chicken is cooked through and vegetables tender. Skim and discard and fat from the surface.
  2. Remove chicken; pull meat off bones into large shreds. Stir back into slow cooker. Top with cilantro, and tortilla chips after serving if desired.

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