Slow Cooker Chicken Posole

• 1 (15 ounce) can white hominy, drained
• 14 12 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 12 lbs chicken (bone in breasts and thighs)
• 1 tablespoon cilantro leaf
• 1 cup tortilla chips

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

white hominy, tomatoes, green enchilada sauce, carrots, onion, garlic, cumin, chicken, cilantro leaf, tortilla chips

Taken from www.food.com/recipe/slow-cooker-chicken-posole-404682 (may not work)