1 (14 oz) can fire-roasted diced tomatoes, with juice
1 (15 oz) can whole-kernel corn, drained
1 (4 oz) can diced green chiles
2 cloves garlic, minced
1 onion, peeled and diced
1 tsp ground cumin
Instructions
Combine all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through.
Remove chicken to a cutting board and shred using 2 forks; return to crock pot and stir to combine. Serve hot with toppings of preference, such as cilantro, sour cream, and shredded cheese, if desired.