Paleo Friendly Crock Pot Chicken Enchilada Stew

• 2 lbs. boneless skinless chicken breast
• salt & freshly ground black pepper
• 1 sweet yellow onion, chopped
• 2 green bell peppers, chopped
• 1 - 4 oz. can mild green chiles, undrained
• 1 - 4 oz. can spicy chopped jalapeños, undrained
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1 tsp. salt
• 1 tsp. ground coriander
• 2 tsp. dried oregano
• 1 - 14.5 oz. can petite diced tomatoes, undrained
• 1 - 10 oz. can enchilada sauce

Spray your crock pot with cooking spray.  Place the chicken in and season with salt & freshly ground black pepper.  Add the onion and bell peppers and pour the green chiles and jalapeños, with their juices, over the top.

In a small bowl, combine the chili powder, cumin, salt, coriander and oregano.  Stir to mix and sprinkle over the top.  Pour the tomatoes with their juices and the enchilada sauce over the top.

Cover crock pot and cook on high for 6 hours.  Use tongs to shred the chicken inside the crock pot and keep uncovered on warm until ready to serve.

Enjoy with avocado chunks.  Yum!