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Add the chicken breasts to the bottom of a 6-quart slow cooker in a single layer. Pour in the black beans, corn, diced tomatoes with their juices, enchilada sauce, chicken broth, and diced green chiles.
Scatter the diced onion and minced garlic over the top, then sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir gently to distribute the spices through the liquid.
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