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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
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Ingredients

Chili
Pesto

Directions

Chili
  • Combine peppers and
    onion in slow cooker. Season chicken thighs with
    chipotle chile powder and
    1/2 tsp salt. Place on top
    of peppers and onion. Add
    cumin seed and chicken broth.
    Cover and cook on HIGH for
    6 hours or LOW for 8 hours.

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Pesto
  • Just before chili is
    done cooking, combine
    cilantro, pumpkin seeds, garlic, salt, pepper, olive oil and lime
    juice in a mini chopper or with a mortar and pestle. Process
    until fairly smooth, scraping
    down sides often.

  • Remove chicken from slow
    cooker and shred with 2 forks.
    Stir shredded chicken back
    into slow cooker along with
    remaining 1/4 tsp salt,
    hominy and cannellini beans.
    Spoon into bowls and top with sour cream or plain yogurt and cilantro pesto.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

398 calories; fat 18g; cholesterol 148mg; saturated fat 4g; carbohydrates 26g; insoluble fiber 7g; protein 39g; sodium 886mg.
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