Slow Cooker Chicken Posole

A zesty and flavorful broth ... big on Mexican flavors! Thank you Love Bakes Good Cakes

1 can (15 oz.) yellow or white hominy, drained
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz.) mild green enchilada sauce
2 medium carrots, diced
1 medium onion, chopped
3-4 garlic cloves, minced
2 tsp. cumin
1½ lb. boneless, skinless chicken breast halves (about 3-4)
Chopped cilantro, optional
Lime wedges, optional

• In a 4 qt. slow cooker, combine the hominy, tomatoes, enchilada sauce, carrots, onions, garlic and cumin. 
• Add the uncooked chicken and stir to combine. 
• Cover and cook on LOW for 6-8 hours or until the chicken is cooked through and the vegetables are tender. 
• Remove chicken from the slow cooker and shred. 
• Stir chicken back into the slow cooker. 
• Serve in bowls. 
• Top with cilantro, if using. 
• Serve with lime wedges and tortilla chips.