Green Chili Chicken Stew

I found this recipe in Sunset Magazine and thought it looked like a lot of fun to make. The original recipe says to just cook this in a pot, but I wanted to try it in my Crock Pot. This recipe was a hit and I love it! I made a few variations to accommodate our needs but you can play around with it. This picture is not the right picture and does not do justice to this recipe but I searched all over the internet and this was the best I could find.

Yield : 10 Servings

3-4 lbs boneless skinless chicken breasts (shredded)
2 whole bay leaves
1 Tbsp. Whole black peppercorns
5 tsp. Salt
1 pkg (1 lb.) Frozen Corn (defrosted)
2 Green Bell Peppers halved, stemmed and seeded
4 Anaheim or New Mexico Green Chile's, halved, stemmed and seeded
4 Serrano Chile's, halved, stemmed and seeded
3 Tbsp Olive Oil
2 Large Yellow Onions, chopped
2 Tbsp Minced Garlic
1 Tbsp ( ground cumin and ground coriander
2 Cans (12-15 oz each) Posole or Hominy Drained
2 Cans (15oz) White beans, drained
1 can (28 oz) whole tomatillos, drained and roughly chopped ( I couldn't find Tomatillos in Idaho so I used fresh tomatoes from my parents garden)
Lime Wedges, chopped cilantro, and tortilla chips

~Boil chicken breasts in chicken bouillon bay leaves and peppercorns. Once cooked, set aside to cool and discard spices.
~Preheat oven to 400 degrees. Spread corn on a baking pan and roast until it begins to turn bronze 15-20 min. Remove and cool.
~Reset over heat to broil. Arrange peppers and Chile's, cut side down, in 2 baking pans and broil 4-5 min until the skin of the peppers are black. Put inside a plastic bag or damp paper towel and rub to remove skin. Coarsely chop.
~Saute Onions and garlic. Add chopped peppers and corn and cook for 3 minutes.
~Add a few cups of chicken bouillon water to your crock pot with 1 bay leaf and cracked peppercorns. Add, sauteed onions, garlic, peppers, Chile's and corn to crock pot.
~Shred chicken in thin chunks and add to crock pot.
~Turn crock pot to low for 2-3 hours. After about an hour, add chopped tomatoes or tomatillo's. Finsh cooking for remaining time.
~Scoop into bowls, garnish with chopped Cilantro, lime Wedge and serve with fresh tortilla chips