Slow Cooker Chicken Posole

Submitted by Lisa1965

"This recipe came from March 2009 Woman's Day."

 

• Ready In: 6hrs 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 (15 ounce) can white hominy, drained
• 14 1⁄2 ounces Rotel Tomatoes
• 1 (10 ounce) can green enchilada sauce
• 2 carrots, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons cumin
• 1 1⁄2 lbs chicken (bone in breasts and thighs)
• 1 tablespoon cilantro leaf
• 1 cup tortilla chips

directions

1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4 quart slow cooker. Add chicken and stir to combine. Cover and cook on high 6-7 hours until chicken is cooked through and vegetables tender. Skim and discard and fat from the surface.
2. Remove chicken; pull meat off bones into large shreds. Stir back into slow cooker. Top with cilantro, and tortilla chips after serving if desired.