White Crock Pot Chili (With Tomatillo)

"A really yummy change of pace. The tomatillos really give it some yummy tang. We love this recipe."
photo by marion3629 photo by marion3629
photo by marion3629
Ready In:
6hrs 15mins




  • Brown the chicken with the garlic and onion.
  • Place in crock pot with the all the other ingredients (except cilantro, cheese, and tortilla chips).
  • Cook on low for 6 hours.
  • Adjust seasoning and serve with chopped cilantro, cheese and tortilla chips.

Questions & Replies

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  1. Yummy! Once again my pickey husband who is from Mexico City liked this one. A bit spicy for kids, but we sure liked it. A keeper it is. Low fat, just my style. Reminds me a bit of Mexican Pozole.
  2. This was a really great dish, the tomatillo salsa really makes it. I used cumin seeds, more garlic, and doubled the hominy (only because they don't sell small cans where we live). This is so good, you don't need any toppings. We ate this as an entree and it served 5 - instead of 10.
  3. Very tasty pot of goodness. It was a bit more like a soup, even though I used twice the hominy, but that's ok by me. I did add a squeeze of lime juice, just for a little extra zip. Mine was done in about 4 1/2 hours, but I did make it in the big crockpot, probably could have made twice more in that.
  4. Served this at a Teacher Luncheon along with Tortillia Chips and Cheese. A BIG hit. I omitted the Hominy. The Green Tomatillia salsa adds lots of flavor! EASY and GOOD! Loved that I could take and serve in the Crock Pot too!
  5. Wonderful!!! I made this with chicken from "Recipe #64588" so I skipped browning the chicken and I also added a can of white beans because I like them. This is incredibly easy and most delicious.


  1. We loved this, especially my husband who adores spicy food. I couldn't find hominy, so I used frozen corn. I used ground pork instead of chicken, though I more or less kept the pork in "diced" portions. Also opted for the jalepenos. This is a definite keeper. Can't wait to find the hominy. Thanks!
  2. YUM YUM! I used jalapenos instead of green chilies, and it waas really hot, so I garnished with lots of sour cream. I do think the recipe makes more like 5 servings than 10. This is a keeper!


Currently in Houston, but I still call Australia home.
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