Slow Cooker Chicken Enchilada Soup

Recipe modified from Skinnytaste.  It was pretty good, but the chicken breasts I bought were huge and almost 2 lbs of meat, so it was a lot for 6 servings.  I seasoned the chicken breasts with salt, but the canned sauces had salt, sooo too much salt.  It was also cool because I used the slow cooker bags and because I was at my parents and couldn't cook right away, I had Eric put the bag in the slow cooker as it was being held by the big red bowl in the fridge.  He just added the chicken broth and bay leaves.  Also, wasn't so much of a soup, more "soupy" which Eric liked better.  Eric said it was a 5 and he would eat again :)

UPDATED: cooked on low for 3.5 hrs and chicken was done already, so try 3 hours next time esp if cut them in half

Ingredients:

-16 oz boneless, skinless chicken breasts (I had closer to 32 oz, oh well)

-kosher salt (didn't need)

-fresh black pepper

-1 tsp olive oil

-1 SMALL yellow onion chopped

-1 sliced shallot (I added last time I cooked)

-1 head of garlic

-1 jalapeno, sliced (USED MULTIPLE HABANEROS AND SERRANOS FROM GARDEN)

-4 cups of reduced sodium chicken broth (the whole box) --> USED BONE BROTH BETTER

-8 oz can tomato sauce (I used fresh tomatoes cooked on stove with olive oil and salt and pureed)

-1/2 Tbsp chipotle chile in adobo, chopped (used the whole 3.5 oz can)

-1 tsp dried oregano

-1/4 tsp cumin

-2 bay leaves

-1/4 cup chopped cilantro

VEGGIES:

-2 zucchini, chopped instead of spiralized

-1 red bell pepper, chopped

-1 green bell pepper

-1 SMALL white onion to add cold and fresh on top

-frozen corn (half a bag)

-consider adding garbanzo beans next time - YES, ADD GARBANZO BEANS YUM

-queso fresco - didn't use because it expired

-avocado

Directions:

1. Chop veggies - zucchini, red bell pepper, onion (divided), jalapeno - and set aside

1. Season chicken with salt and pepper and place in slow cooker

2. Sauté garlic, half the onion, and jalapeno 3 min

3. Transfer to slow cooker with bone broth, tomato sauce, chipotle, cumin, oregano, half cilantro, and bay leaves

4. Cover and cook on LOW 4-6 hrs --> TRY 3 HOURS

5. Shred chicken with 2 forks

6. Add in rest of veggies while shredding chicken and cook on HIGH (10 min or so)

Served with some rice, avocado, and fresh cilantro. Eric made homemade tostadas.  A lot of food given 2 lbs of chicken.

*Mexican