Crockpot Cheesy Chicken and Hominy Casserole

This Crockpot Cheesy Chicken and Hominy Casserole is the ultimate set-it-and-forget-it dinner. With just five ingredients and a few minutes of prep, you can have a warm, comforting meal that tastes like you spent hours in the kitchen.

The slow cooker does all the work, turning simple chicken and pantry staples into a creamy, cheesy casserole that the whole family will love. Perfect for busy weeknights when you need dinner on the table with minimal effort.

This recipe is all about simplicity and flavor. You start by layering bite-size chicken breasts with white hominy, diced green chiles, and a sprinkle of cumin, then top it all with a can of condensed cheddar cheese soup.

As the slow cooker works its magic, the soup transforms into a velvety sauce that clings to every piece of chicken and hominy. The result is a hearty, satisfying casserole that feels both rustic and comforting. It's a one-pot meal that requires almost no hands-on time, making it ideal for busy days.

Ingredients

Why this recipe works

The slow cooker method ensures that the chicken comes out perfectly tender and juicy every time. Cooking on low heat for several hours allows the chicken to absorb the flavors of the cumin and green chiles while staying moist.

The condensed cheddar soup acts as a built-in sauce, creating a rich, creamy texture without any extra thickening. The hominy adds a pleasant chew and a subtle corn flavor that pairs beautifully with the cheese.

This recipe is also incredibly forgiving. Because everything cooks together in one pot, there's no need to brown the chicken or precook the hominy. The slow cooker gently melds all the ingredients, so you get a cohesive dish with minimal effort.

The result is a casserole that's both comforting and satisfying, with a creamy sauce and tender chicken that will have everyone coming back for seconds.

Notes and substitutions

For the best texture, use boneless, skinless chicken breasts cut into uniform bite-size pieces. If you prefer dark meat, boneless chicken thighs work well too. White hominy is traditional, but yellow hominy or even canned corn can be substituted. The diced green chiles add a mild heat; for a spicier version, use a can of chopped jalapeños instead.

Condensed cheddar cheese soup is the key to the creamy sauce. It's widely available in most supermarkets. If you can't find it, you can substitute a can of condensed cream of chicken soup and add 1/2 cup of shredded cheddar cheese. This recipe is very adaptable, so feel free to adjust the cumin or chiles to your taste.

• boneless skinless chicken breasts: boneless skinless chicken thighs, cut into bite-size pieces (cook time may vary slightly)
• white hominy: yellow hominy or canned corn, drained
• condensed cheddar cheese soup: condensed cream of chicken soup plus 1/2 cup shredded cheddar cheese
• diced green chiles: 1/2 cup chopped fresh green chiles (such as Anaheim or Hatch)

Equipment

• Slow cooker (4-quart or larger)
• Cutting board
• Chef's knife
• Measuring spoons
• Can opener
• Mixing spoon