Place chicken, tomatoes, enchilada sauce, onion,
green chiles, and garlic into a slow cooker. 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 or on High setting for 3 to 4
hours.
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