14.5ounce(411g)can diced tomatoes and green chilies
10ounce(284g)package frozen corn
1medium oniondiced
1green bell pepperdiced
2large chicken breasts
Instructions
In a large skillet, melt the butter over medium-low heat and whisk in the flour until smooth and bubbly.
Remove from heat and add in the chicken broth and 1/2 cup of milk, whisking to make sure there are no lumps.
Return to heat and bring to a gentle boil, stirring until it thickens. Then whisk in the enchilada sauce. Continue to whisk the mixture as you add the rest of the milk.
In the insert of the slow cooker, add beans, tomatoes, frozen corn, onions, and green bell pepper.
Place the chicken on top of this mixture.
Pour the sauce you just made over the chicken.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Right before serving, take out the chicken and shred it. Then add it back into the pot and mix to combine well.
You can top this with whatever cheese you like and whatever toppings!