Rinse and pat dry the chicken breasts then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken stock, enchilada sauce, green chillies, onion, coriander, bay leaves, garlic, cumin, chilli powder, salt and black pepper.
Cook on Low for 6 hours. Transfer the chicken to a large plate then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.
Serve with sour cream, spring onion, grated tasty cheese and corn chips.