1 can, 28 oz, crushed tomatoes
1 jar enchilada sauce
1/2 cup chopped onion
1 small can, 4 oz, green chilies
2 cups chicken broth
1 cup water
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 whole, raw chicken breasts
1 can, 15 oz, whole corn, drained
1 can, 15 oz, black beans, rinsed and drained
sour cream, cilantro, tortilla chips, avocado, cheese for serving (optional)
Place tomatoes, enchilada sauce, onion, green chilies, chicken broth, water, spices into a slow cooker and mix well. Add in chicken breasts.
Heat on low for 8 hours or high for 4 hours*. When finished cooking, stir in corn and black beans and let set until heated through.
Serve with garnishes and tortilla chips if desired.
*On the weekends, we cook this for 4 hours on high and let everyone servce themselves throughout the afternoon. This is a great dish to have on hand if you've got weekend guests and you're not planning formal, structured meals.