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Total Time:
Prep Time: 15 min
Cook Time: 390 min

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Ingredients

For 6 Servings

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1 lb skinless, boneless chicken breast halves
1 (15.25 oz) can whole kernel corn, drained
1 (14.5 oz) can diced tomatoes including juice
1 (14.5 oz) can chicken broth
1 (10 oz) can enchilada sauce
1 (4 oz) can diced green chiles
1 white onion, chopped
1/4 cup chopped fresh cilantro
2 bay leaves
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/4 tsp ground black pepper , or to taste

Directions

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1 Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
2 Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Directions

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1. Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.

2. Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

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