Crockpot Posole

Crockpot cooking is a big favorite in my house. How can you not like it? Throw a bunch of stuff in a pot, turn it on, leave for 8-10 hours, and then come home to delicious smelling house and a home-cooked meal waiting for you. 

A few years ago, I found this recipe for zesty bean posole in my Better Homes & Garden magazine. Unfortunately, I didn't have everything on hand the recipe called for, but fortunately, I'm not afraid to adjust a recipe and see how it turns out. To see the original recipe, click the link above and to see my variation, keep reading... 

(source)

The biggest changes I made to the recipe were to add chicken and onion and replace the salsa with a can of Rotel.

Ingredients:  

8 oz chicken tenderloins

Season salt

1 can hominy, drained and rinsed

1 can kidney beans, drained and rinsed

1 can Rotel

2 cups chicken broth

1/2 medium onion, chopped

1 tsp dried oregano

1/2 cup whipping cream, half-and-half

2 tablespoons all-purpose flour

Directions: 

Season chicken with season salt and add to crockpot. Add the remaining ingredients, except flour and whipping cream, to the crockpot and stir to combine. Cook on high for 3 1/2 hours. Remove chicken, shred, and return to crockpot. In a small bowl stir together cream and flour until smooth; stir into mixture in cooker. Cover; cook for 30 minutes more or until mixture is slightly thickened. Enjoy!

Deliciousness!