Chicken enchilada slow cooker soup

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

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