SPICY CROCK POT CHICKEN
- 2 tablespoons oil
- 3 lbs boneless skinless chicken breasts, cut into 1/2-1-inch pieces
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 small jalapeno pepper, chopped fine
- 1 (14 1/2 ounce) can Mexican-style tomatoes
- 1 (14 1/2 ounce) can hominy
- 1/4 teaspoon cumin
- 1 teaspoon oregano
Cook chicken pieces until browned in skillet. Remove and drain.
Place onion, garlic and jalapeño pepper in skillet and sauté until slightly cooked.
Add all ingredients to stoneware and stir to combine. Add hominy in the last hour. Cover cook on Low 7 to 9 hours or on High 3 to 4 hours.
Serve with flour tortillas.