Slow Cooker Chicken Posole

Slow Cooker Chicken Posole 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.