Crock Pot Chicken Posole

• 1 – 19 oz. can white hominy, drained
• 1 –10.5 oz can Rotel tomatoes
• 1 – 10 oz. can green enchilada sauce
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 tbsp. chopped garlic
• 1 jalapeno pepper, minced
• 2 tsp. cumin
• 1 1/2 lbs. boneless, skinless chicken breasts
• 1 – 32 oz. container reduced sodium chicken broth 
• Avocado, optional

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Combine the hominy, Rotel, enchilada sauce, carrots, onions, jalapeno, garlic and cumin in your slow cooker.  Gently mix well. 

Add the uncooked chicken to the top of the mixture and gently stir to combine. 

Cover and cook on low for 6 hours or until the chicken is cooked through and the vegetables are tender. 

Remove chicken from the slow cooker and shred using two forks. Stir chicken back into the slow cooker, add the chicken broth and return to heat just until warm.  

Serve with fresh avocado on top.  Yummy!

Enjoy!