Melt butter in a large cast iron skillet over medium heat.
Add the diced veggies and sauté until they have began to soften and are becoming fragrant, about 10 minutes.
Stir in the minced garlic and 1 teaspoon of salt, sautéing for about another 2-3 minutes or until the garlic is fragrant.
Transfer the veggie mixture to the slow cooker insert.
Add the cumin, chili powder, white pepper, taco seasoning, and remaining salt. Stir to fully combine.
Pour in the cans of Rotel and Fire Roasted Tomatoes and stir to combine.
Drain and rinse the black beans then add them along with the can of hominy to the slow cooker. Stir once again to combine the mixture.
Press the chicken breasts into the mixture until they are covered about halfway the pour the chicken stock over the entire mixture.
Sprinkle the Epazote and Mexican Oregano over the top, place the lid on the slow cooker and cook for four hours on high or eight hours on low.
Once the cooking is complete, shred the chicken in the slow cooker using two forks.
About 15-20 minutes before serving pour in the heavy cream and allow the mixture to come back to temperature.
Serve and Enjoy!