Mexican Slow Cooker Chicken Posole

• Gluten free

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 Cabbage
  • 1/4 cup Cilantro
  • 1 Cilantro
  • 2 tsp Garlic
  • 2 (25oz cans Hominy, white
  • 1 Limes
  • 1 tbsp Oregano, dried
  • 1 Radishes
  • 1 Shallot

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 3 tsp Chili powder
  • 1 Salt and pepper
  • 1 tsp Sea salt, coarse

• Nuts & Seeds

  • 2 tsp Cumin, powder

• Prepared

  • 1 batch Authentic red enchilada sauce

Found on isabeleats.com

Description

Directions

• Add the chicken, garlic, shallots, cumin powder, chili powder, sea salt, enchilada sauce and chicken broth to the slow cooker. Mix until well combined.
• Cover and cook on low for 7.5 hours or 3.5 hours on high.
• Using a slotted spoon, remove chicken from slow cooker and place onto a large plate or cutting board. Shred using two forks.
• Add in the shredded chicken, hominy and oregano. Cook for another 30 minutes.
• Serve stew in bowls with lime juice, radishes, cilantro, finely shredded cabbage and other toppings.