This is a great dish that will cook all day in your slow cooker and make your house smell amazing. I got this recipe from Eat Yourself Skinny. It is so simple to make and tastes absolutely delicious. It is very filling and the leftovers are perfect for lunch the next day.
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers (I bought whole ones by mistake and just did a rough chop)
2 gloves garlic, minced
2 cups of water
1 (14.5 ounce) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 Tbsp. chopped cilantro
Bring a pot of water to a boil and boil chicken for 15 minutes. With cooking shears or a fork, thoroughly shred your chicken and place in slow cooker. Add tomatoes, enchilada sauce, onion, green chiles and garlic.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Add a little of bit lime juice and serve with tortillas. Delish!