Ingredient

• 1 tablespoon canola oil
• 2 Anaheim or poblano peppers, finely chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 pound boneless skinless chicken breasts
• 1 carton (48 ounces) chicken broth
• 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
• 1 can (10 ounces) enchilada sauce
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon pepper
• 1/2 to 1 teaspoon chipotle hot pepper sauce, optional
• 1/3 cup minced fresh cilantro
• Optional toppings: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips

Direction

1. 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°).
2. Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.