Step 1

Place all of the ingredients except the cilantro in a large slow cooker (4 to 6 quarts). Cook on high for 4 hours, or low for 8 hours.

Step 2

Remove the chicken to a plate and shred with two forks. Use an immersion blender to blend the soup until it is mostly creamy. Return the chicken to the pot and mix well.

Step 3

Serve with chopped cilantro, shredded cheese, and avocado, if desired.