I got this recipe from Paz Stutzman. We served in the Primary presidency together.
2 cans stewed Mexican tomatoes (I usually just use petite diced tomatoes)
2 cans chili beans
1 can "Old El Paso" enchilada sauce (I usually do 2 smaller cans or one large can)
1 chopped onion
1/2 chopped green pepper
1-2 garlic cloves
1 1-2Lbs. boneless skinless chicken thighs or chicken breasts
salt and pepper to taste
garnish with: cilantro, sour cream and shredded cheese
Combine all ingredients in crock pot and cook on high for 4-5 hours or until chicken is cooked and shreds. Shred chicken then return to crock pot. Add salt and pepper to taste. Serve with garnishes. Can also add lemon juice, avocados and fresh onion when serving.
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