Crockpot Cheesy Chicken and Hominy Casserole Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. Cut the chicken into bite-size pieces, about 1-inch cubes. Drain and rinse the hominy in a colander to remove excess sodium. Open the cans of green chiles and cheddar soup. Measure out the cumin. Having everything prepped and within reach makes the layering process quick and easy.

Instructions

Layering the Base

1. 1Layer the Chicken and Hominy
   Place the bite-size chicken pieces in the slow cooker insert in an even layer. Sprinkle the drained hominy over the chicken, then scatter the diced green chiles over the top. The ingredients should be evenly distributed so they cook uniformly.
   Look for The slow cooker should be about half full, with chicken pieces touching the bottom and hominy and chiles scattered on top.
   Tip Cut the chicken into uniform bite-size pieces so they cook at the same rate.
2. 2Season with Cumin
   Sprinkle the ground cumin evenly over the hominy and chicken mixture. Use your fingers or a small spoon to distribute it as evenly as possible, so every bite gets a hint of warm, earthy flavor.
   Look for The cumin should be visible as a fine brown dusting over the pale hominy and chicken.
   Tip If you prefer a stronger cumin flavor, add an extra 1/2 teaspoon, but be careful not to overpower the dish.
3. 3Add the Cheddar Soup
   Spoon the condensed cheddar cheese soup over the top of the mixture. Use a spatula to spread it gently, covering as much surface area as possible. The soup will melt and create a creamy sauce as the slow cooker heats.
   Look for The soup forms a thick, orange-yellow layer over the hominy and chicken.
   Tip No need to stir at this point; the slow cooker will blend the flavors as it cooks.

At the end of this phase, you should see a neat layer of raw chicken pieces at the bottom, topped with hominy, green chiles, and a dusting of cumin. The condensed soup sits on top like a thick, yellow-orange blanket. The ingredients are not yet mixed, but they are evenly distributed. The slow cooker is ready to be covered and turned on.

Slow Cooking

4. 4Cook on Low
   Cover the slow cooker and cook on low heat for 4 to 5 hours, or until the chicken is cooked through and tender. Avoid opening the lid during cooking to keep the heat consistent. The casserole is ready when the chicken reaches 165°F (74°C) and the sauce is bubbly and thickened.
   Look for The sauce will be hot and bubbling around the edges, and the chicken will be opaque and tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If your slow cooker runs hot, start checking at 3 1/2 hours. If it runs cool, allow up to 5 hours.
5. 5Stir and Check Consistency
   Once the chicken is fully cooked, gently stir the casserole to combine the sauce with the hominy and chicken. The sauce should be creamy and coat the ingredients well. If it seems too thick, you can stir in a splash of chicken broth or milk, but the video does not show this.
   Look for The mixture should be uniformly coated with a smooth, cheesy sauce.
   Tip Stir gently to avoid breaking up the hominy.

After several hours on low, the slow cooker will be filled with a fragrant, cheesy aroma. The sauce will be bubbling gently around the edges, and the chicken will be opaque and tender.

The hominy will have absorbed some of the sauce, and the whole dish will look creamy and cohesive. The internal temperature of the chicken should read 165°F (74°C).

Stirring and Serving

6. 6Serve Hot
   Spoon the casserole onto plates or into bowls while hot. The dish is meant to be served immediately. If desired, let it cool for a few minutes before serving, but it is best enjoyed warm.
   Look for Steam rises from the creamy, cheesy casserole as it is served.
   Tip Serve with a side of warm tortillas or a simple green salad for a complete meal.

After stirring, the casserole should have a uniform, creamy texture with pieces of chicken and hominy evenly coated in the cheese sauce. The color will be a warm, golden yellow with flecks of green chiles.

Serve it hot, and you'll see steam rising from each spoonful. The sauce should cling to the ingredients without being too thick or too thin.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry and stringy. Stick to the recommended cooking time and check for doneness early if your slow cooker runs hot.

Another mistake is not draining the hominy well, which can make the casserole watery. Be sure to rinse and drain thoroughly. Also, resist the urge to lift the lid during cooking, as this releases heat and extends the cooking time.

How to tell it’s done

The casserole is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce should be hot and bubbly, and the hominy should be tender.

To check, insert an instant-read thermometer into a piece of chicken in the center of the slow cooker. If it reads 165°F (74°C), the dish is ready. The sauce will have thickened slightly and the flavors will have melded together.

• Poultry: 165°F (74°C) in the thickest part