Mash the tomatoes in a bowl. Place chicken, mashed
tomatoes, enchilada sauce, onion, green chiles,
and garlic into the crockpot. Pour in water and
chicken broth, and season with cumin, chili
powder, salt, pepper, and bay leaf. Stir in corn
and cilantro. Cover and cook on low setting for 6
to 8 hours.
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