From Chow Bella
8 cups chicken broth
1 lb boneless, skinless chicken thighs or breasts
1 lb peeled, cubed Russet potatoes
4 4-oz cans of green chilies (hot or mild)
1 tbsp ground cumin
1/2 tbsp chili powder
1 tsp garlic powder
red chili flakes, to taste (optional)
1, Combine all ingredients in a slow cooker (leave the chicken breasts or thighs whole). Cook on low 6-8 hours or high 4-6 hours.
2. Remove chicken and shred with two forks. Return to soup and stir to combine.Â