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Ingredients One per line	4 frozen boneless, skinless chicken breasts 2 (15 oz.) cans diced tomatoes 2 (15 oz.) cans green or red enchilada sauce 2 cups water 14.5 oz can chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 Tablespoon chopped cilantro 2 (16 oz.) can black beans, drained 1 medium onion, chopped 1 (4oz.) can chopped green chiles 2 cloves garlic, minced 1 teaspoon salt 1 bay leaf 1 (10 oz.) package frozen corn
Directions One per line	Place frozen chicken breasts, tomatoes, enchilada sauce, onion, green chiles, black beans, garlic into slow cooker. Pour in water and chicken broth, season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on low for 6-8 hours, or High for 3-4. Just prior to serving, remove bay leaf, shred the chicken breasts. Garnish with tortilla chips, avocadoes, parmesan or cheddar cheese, sour cream.
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