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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.