2 large chicken breasts, raw and thawed
1 10oz can red enchilada sauce
1 14oz can black beans, rinsed and drained
1 14oz can corn, drained
1 4-7oz can diced green chiles
1 14oz can diced tomatoes, with juice
1 14oz can chicken stock
1 TBS minced garlic
1 tsp salt
Add all the ingredients to the slow cooker and stir to combine.
Cook on HIGH for 3-4 hours, or on LOW for 6-7 hours (or until chicken is cooked through)
Use two forks to shred chicken.
Serve hot with toppings, if desired.