1 lb skinless boneless chicken breast (~4)
1 can (15oz) Hunt's Fire Roasted Diced Tomatoes
1 can (10oz) enchilada sauce
1 med onion, chopped
1 can (4oz) chopped green chili peppers
2 cloves minced garlic
2 cups water
1 can (14.5oz) chicken broth
1 tsp cumin
1 tsp chili powder
salt / pepper to taste
1 bay leaf
1 pkg (10oz) frozen corn
Place chicken, tomatoes, sauce, onion, garlic in crock pot. Pour in water and broth. Season with spices. Stir in corn. Cover and cook on low for 6-8 hours or high for 3-4.
Top with tortilla chips, cheese or sour cream.