Slow Cooker Chicken Posole

Slow Cooker Chicken Posole 1 - 15 oz cans white or yellow hominy, drained 1 - 14.5 oz can Mexican style diced tomatoes or one can Rotel 1 - 14 oz can chicken broth 1 - 10 oz can mild green enchilada sauce 2 - carrots, diced 1 - medium onion, chopped 2 - 3 garlic cloves, minced 2 - tsp cumin 1 - teaspoon mexican or regular oregano 5 - 6 chicken thighs (1 1/2 lbs) skin removed chopped cilantro, lime wedges, sliced radishes and tortilla tortilla chips (optional) Combine hominy, tomatoes, chicken broth, enchilada sauce, carrots, onion, garlic, oregano and cumin in 4 quart slow cooker. Add chicken and stir to combine. Cover on high 3 to 3 1/2 hours until chicken is cooked through and vegetable are tender. Skim and discard any fat from the surface. Remove chicken; pull meat off the bones into large shreds. Stir back into slow cooker. Stir in cilantro, if using. Ladle into bowls and serve with lime wedges, sliced radishes and tortilla chips. *If you love hominy use two cans.