Blend canned tomatoes until a smooth sauce forms.

Mix it with enchilada sauce and pour into a slow cooker.

Add all the rest of the ingredients and cover with a lid.

Cook on HIGH for about 4 hours or on LOW for about 8 hours.

Remove whole chicken breasts and shred them with a fork.

Return chicken to the slow cooker and add salt and pepper to taste.

Serve with optional toppings: sour cream, cheese, tortilla chips or chopped greens such as cilantro.