2 cups chicken broth
1 19 oz can enchilada sauce
1 4.5 oz can green chilies
1 20 oz package bone in chicken breasts, skin removed (I just used boneless skinless)
1 15 oz can black beans, drained and rinsed
1 12 oz bag frozen corn, thawed and drained (I just used a can)
Shredded Mexican cheese blend (if desired)
Chopped fresh cilantro (if desired)
Crushed tortilla chips (if desired)
1. Spray 4 or 5 quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chilies. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
2. Cover; cook on Low heat setting 7 to 8 hours. (I did it on high for 2 1/5 hours, added beans and corn and cooked on low for another 2 or so hours because that is what fit our schedule.)
3. Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5-10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.
4. Top each serving with cheese, cilantro and tortilla chips.