Slow Cooker
Chicken Posole
Jalapeño Cornbread
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- ⅛ tsp salt
- ⅛ tsp pepper
- 1½ tsp olive oil
- 2 cups low-sodium chicken broth
- 1 (15-oz) can hominy, drained and rinsed
- ½ (14.5-oz) can diced tomatoes
- ½ onion, chopped
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 avocado, diced
- 1 lime, cut into wedges
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes or until browned; transfer to a 3- to 4-quart slow cooker.
- Add broth, hominy, tomatoes, onion, garlic, and cumin. Cover and cook on LOW 8 hours.
- Top each serving with avocado, and serve with lime wedges.
Side Dish Ingredients
- 1 (6-oz) pkg cornbread and muffin mix
- 1 small jalapeño pepper, seeded and minced
Side Dish Instructions
- Prepare cornbread according to package directions, stirring jalapeño into batter.
- Bake according to package directions. Reserve half for another meal.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 6 | |
| Calories |
458
|
114
|
572
|
| Fat (g) | 20 | 2 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 36 | 21 | 57 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 874 | 186 | 1060 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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