This is the best slow cooker stew I know how to make. It requires little effort and gives off the most aromatic loveliness you could ever imagine. It’s just a big pot of comfort. I don’t usually say that about a meal that doesn’t include cheese. The hominy is virtually unrecognizable after cooking in the liquid all day-so if you think you don’t like hominy I wouldn’t rule this fabulous red chili stew out. I came up with this recipe after trying tons of different southwest stews. I like it’s rustic simplicity and I LOVE the smoky mild flavors of this stew. My kids ask for this one time and time again.
Try it…or miss out. Your choice! 😉
Heather’s Slow Cooker Red Chili Stew
6 chicken breasts
1 tbsp olive oil
2-3 cloves minced garlic
1 medium chopped onion
salt & pepper to taste
2-3 small cans hot minced green chilis
1 16 oz can tomato sauce
1 10 oz can red chili sauce
1 16 oz can hominy (water partially drained, but not completely)
2 oz water
6 medium red potatoes chopped
1 tsp smoked paprika
1 tbsp cumin
Chop chicken into bite size cubes. Saute onion and garlic 2-3 minutes in olive oil. Season chicken with cumin, salt, pepper and smoked paprika. Saute chicken in the same pan with the onions and garlic until brown (adding a bit more olive oil if necessary). Spray slow cooker with pam and pour tomato sauce, hominy, chili sauce, green chilies and water inside. Gently mix them together (It will look quite unappetizing, but trust me that will drastically change in about 8 hours). Drain grease from chicken and add it all to the crock pot, lightly stir it in as you add it. Add chopped potatoes on top of everything else, but do not stir. Cook on the low setting in your crock pot for 8 hours.
Serve with tortillas or bread. They will be perfect for soaking up the sauce with.
NOTE: I cut the chicken and potatoes in cubes that are the same size so they cook evenly.