Combine the chicken, broth, enchilada sauce, black beans, corn, onion, garlic, green peppers, tomatoes, green chilies, cumin, salt and chili powder into a slow cooker. Stir everything together.
Cook on high for 4 hours or on low for 6-8.
When time is up, remove chicken from the slow cooker and shred. Add the chicken back to the slow cooker. Taste for seasoning and adjust if necessary.
