2 chicken breasts
2 C. enchilada sauce
14 oz. can black beans, drained and rinsed
14 oz. can diced tomatoes with juice
2 C. frozen corn
1 can diced green chilies
1 small onion, finely diced
1 TBSP minced garlic
1/2 tsp. cumin
6 C. chicken stock
1 C. water
*Garnish with your favorite toppings
Spray slow cooker with non stick spray.
Add all ingredients to slow cooker. Cover and cook on high 7-8 hours or low 3-4 hours.
Shred chicken before serving.
*Suggested garnish-sour cream, shredded cheese, green onion, avocado, tortilla strips, olives, and green onion.