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Prep Time:20 minsAdditional Time:3 hrs 20 minsTotal Time:3 hrs 40 minsServings:8Yield:12 cupsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:3 hrs 20 minsTotal Time:3 hrs 40 minsServings:8Yield:12 cups
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:3 hrs 20 mins
Additional Time:
3 hrs 20 mins
Total Time:3 hrs 40 mins
Total Time:
3 hrs 40 mins
Servings:8
Servings:
8
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½poundsbone-in, skinless chicken breasts½teaspoonblack pepper1teaspoonkosher salt2tablespoonsolive oil2(15 ounce) canswhite hominy, drained and rinsed1 ½cupschopped yellow onions (from 1 onion)4garlic cloves, chopped (about 4 teaspoons)2teaspoonsground coriander3 ¼cupsunsalted chicken stock1 ½cupschopped zucchini (from 1 zucchini)2(15 ounce) cansno-salt-added fire-roasted diced tomatoes, undrained½cupjulienned sun-dried tomatoesFresh cilantro sprigs8wedgesLime wedges
Cook Mode(Keep screen awake)
Ingredients
2 ½poundsbone-in, skinless chicken breasts
½teaspoonblack pepper
1teaspoonkosher salt
2tablespoonsolive oil
2(15 ounce) canswhite hominy, drained and rinsed
1 ½cupschopped yellow onions (from 1 onion)
4garlic cloves, chopped (about 4 teaspoons)
2teaspoonsground coriander
3 ¼cupsunsalted chicken stock
1 ½cupschopped zucchini (from 1 zucchini)
2(15 ounce) cansno-salt-added fire-roasted diced tomatoes, undrained
½cupjulienned sun-dried tomatoes
Fresh cilantro sprigs
8wedgesLime wedges
DirectionsTrim the excess fat from the chicken breasts; sprinkle the chicken with the pepper and 1/2 teaspoon of the salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook until golden brown, 1 to 2 minutes per side. Transfer the chicken to a 5- to 6-quart slow cooker.Heat the remaining 1 tablespoon oil in the skillet over medium-high; add the hominy, onions, garlic and coriander. Cook, stirring occasionally, until the onions begin to brown, about 4 minutes. Add 1/4 cup of the stock to the skillet, and cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the mixture to the slow cooker.Stir the zucchini, diced tomatoes, sun-dried tomatoes and remaining 3 cups stock into the slow cooker. Cover and cook on LOW until the chicken is done and the vegetables are tender, about 3 hours.Remove the chicken from the slow cooker and let cool. When the chicken is cool enough to handle (about 20 minutes), remove and discard the bones. Cut or shred the chicken into bite-sized pieces; stir the chicken and remaining 1/2 teaspoon salt into the soup. Ladle the soup into bowls. Garnish with the cilantro and serve with the lime wedges, if desired.Originally appeared: Everyday Slow Cooker
Directions
Trim the excess fat from the chicken breasts; sprinkle the chicken with the pepper and 1/2 teaspoon of the salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook until golden brown, 1 to 2 minutes per side. Transfer the chicken to a 5- to 6-quart slow cooker.Heat the remaining 1 tablespoon oil in the skillet over medium-high; add the hominy, onions, garlic and coriander. Cook, stirring occasionally, until the onions begin to brown, about 4 minutes. Add 1/4 cup of the stock to the skillet, and cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the mixture to the slow cooker.Stir the zucchini, diced tomatoes, sun-dried tomatoes and remaining 3 cups stock into the slow cooker. Cover and cook on LOW until the chicken is done and the vegetables are tender, about 3 hours.Remove the chicken from the slow cooker and let cool. When the chicken is cool enough to handle (about 20 minutes), remove and discard the bones. Cut or shred the chicken into bite-sized pieces; stir the chicken and remaining 1/2 teaspoon salt into the soup. Ladle the soup into bowls. Garnish with the cilantro and serve with the lime wedges, if desired.
Trim the excess fat from the chicken breasts; sprinkle the chicken with the pepper and 1/2 teaspoon of the salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook until golden brown, 1 to 2 minutes per side. Transfer the chicken to a 5- to 6-quart slow cooker.
Heat the remaining 1 tablespoon oil in the skillet over medium-high; add the hominy, onions, garlic and coriander. Cook, stirring occasionally, until the onions begin to brown, about 4 minutes. Add 1/4 cup of the stock to the skillet, and cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the mixture to the slow cooker.
Stir the zucchini, diced tomatoes, sun-dried tomatoes and remaining 3 cups stock into the slow cooker. Cover and cook on LOW until the chicken is done and the vegetables are tender, about 3 hours.
Remove the chicken from the slow cooker and let cool. When the chicken is cool enough to handle (about 20 minutes), remove and discard the bones. Cut or shred the chicken into bite-sized pieces; stir the chicken and remaining 1/2 teaspoon salt into the soup. Ladle the soup into bowls. Garnish with the cilantro and serve with the lime wedges, if desired.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)304Calories8gFat26gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
