Slow cooker chicken posole (mexican stew)

1 lb. skinless, boneless chicken trimmed and cut into 1 in. pieces.
1 14.5 oz. can hominey (yellow or white, it doesn't matter).
1 14.5 oz. can diced tomatoes with green chilies ( I used rotel).
1 4 oz. can chopped green chilies, drained
1 cup frozen mixed vegetables, such as onion, pepper and celery. I use fresh vegetables and sautee them till softened.
1 cup reduced sodium chicken broth
1 garlic clove, minced1/2 tsp. ground cumin
1/4 tsp. salt
1/4tsp. black pepper
1 lime, cut into 4 wedges.

Preparation
1. Place all the ingredients except the lime in a 4 to 5 quart slow cooker.
2. Cover and cook until the vegetables are tender, 4-5 hours on high or 7 hours on low.
Serve with lime wedges.
May also garnish with chopped cilantro.

This only serves 4, so I usually make a double batch and freeze some for later.

Linked to: Tasty Tuesday Parade 
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