Ingredients:
1-1/2lbs chicken breast shredded (or small chunks)
1 - can (15oz) whole tomato (I use diced)
1 - 10 oz can enchilada sauce
1 medium onion chopped
1 - can (4 oz) chopped green chilies
1 - clove garlic minced
2 cups of water
1 - (14-1/2 oz) can of chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 pkg (10 oz) frozen corn
1 Tbls dried chopped cilantro
Add everything to crock pot, mix together, cover and cook on low for 6-8 hours or on high for 3-4 hrs. Serve with tortilla chips, you can also use sour cream, hot sauce, cheese.
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