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2 pounds boneless skinless chicken thighs
2 cans (14 1/2 ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 envelope (1 3/8 ounces) Old El Paso chili seasoning mix
2 cans (15 1/2 ounces each) hominy or posole, drained
Sour cream, if desired
Cilantro, if desired

Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.

Makes 6 Servings -- 1 Serving: Calories 365 (Calories from Fat 125); Fat 8g (Saturated 4g); Cholesterol 95mg; Sodium 1440mg; Potassium 910mg; Carbohydrate 31g (Dietary Fiber 7g); Protein 36g -- % Daily Value: Vitamin A 34%; Vitamin C 30%; Vitamin D 0%; Calcium 12%; Iron 26%; Folic Acid 8% -- Diet Exchanges: 2 Starch; 4 Lean Meat -- Weight Watcher Points - 7 Points - Source: