Place the tomatillos, onion, cilantro, garlic, cumin, oregano, 1 cup of the chicken broth, salt, and pepper in a blender. Blend until sauce is smooth.

Pour the blended sauce into slow cooker along with the remaining chicken broth and chicken breasts.

Cover, cook at low temperature for 4 hours. Remove chicken breasts, shred with fork, and return to slow cooker, stir in hominy. Cover and cook on low for an additional 30 minutes.

Serve garnished with desired garnishes, such as avocado, cilantro, radish, red cabbage, and lime.