Ingredients
1 tablespoon canola oil2 Anaheim or poblano peppers, finely chopped1 medium onion, chopped3 garlic cloves, minced1 pound boneless skinless chicken breasts1 carton (48 ounces) chicken broth1 can (14-1/2 ounces) Mexican diced tomatoes, undrained1 can (10 ounces) enchilada sauce2 tablespoons tomato paste1 tablespoon chili powder2 teaspoons ground cumin1/2 teaspoon pepper1/2 to 1 teaspoon chipotle hot pepper sauce, optional1/3 cup minced fresh cilantroOptional toppings: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips
Preparation
In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°).
Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
