Dakini Grl's Chicken Chile Verde Stew in Your Slow Cooker

've made this spicy pot of low carb comfort food a couple of times now; truly satisfying in the long grey weather stretches we've had.

Ingredients:

One "club pak" skinless, boneless chicken breasts (+/- 4 pounds) cut into rough chunks
2 jars Herdez Chili Verde sauce (in the "Latino or Mexican Foods" aisle)
2 medium onions, roughly chopped
1 bay leaf
Black pepper to taste
Ground cumin to taste
Minced garlic to taste
Jarred, sliced jalapenos (spicy!) to taste
2 small cans mild green chiles, diced, with juice (also in the "Latino or Mexican Foods" aisle)

Sour cream for service
Shredded Monterey Jack Cheese for service
Chopped fresh cilantro for service

Directions:
Put all ingredients in a 5 qt or larger slow cooker. Stir well and cover, set to low and cook for 7 hours. Remove cover and use a potato masher to shred cooked chicken more fully. Stir well, recover. Cook another five hours on low. Note: cooking on high setting will work and speed up cook time, but also seal chicken chunk exteriors and makes them dry on the inside, and harder to mash/shred.

Serve with sour cream, shredded cheese and chopped cilantro on top.

Rough serving guesstimates: 5g carbohydrates, a trace of fiber and 25g protein (before adding garnishes).