Crochet Me Crazy

I could have sworn that I posted this recipe but when I went to check my tags I didn't see it. Well, I either didn't post and thought I did or I may have posted and forgot to tag it so now it's lost in blog land! I wanted to share this recipe because it's one of our favorites.

1 1/2 pounds boneless chicken - cooked and shredded (I don't measure this)
1 can of Garlic and Olive Oil petite diced tomatoes
1 can of Enchilada Sauce
1/2 cup chopped onion
1 can chopped green chilies
1 clove garlic - minced
2 cups water
1 can chicken broth
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 bunch of cilantro, chopped
For Garnish: Grated Monterrey Jack Cheese, Sliced Avocado

In crockpot, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper and bay leaf. Cover and cook on low 6 to 8 hours or on High 3 to 4 hours. Add cilantro. Garnish with cheese and avocado and serve with home fried corn tortillas. -- Delicious!

Note: I made this last night and it was hotter than normal but I couldn't figure out why! As I typed this out, I realized what it was...I used "hot" enchilada sauce! My husband loved it....me, not so much. I couldn't taste the blends of flavor with the hot so I like it better with the mild. So, anyway it's up to you!