Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Top with tortilla strips and sour cream if desired!