Place raw chicken, tomatoes with green chiles, enchilada sauce, chopped onion and minced garlic in a slow cooker. Pour chicken broth and season with cumin, chili powder, salt and pepper. Stir in corn and bay leaf. Cover and cook on low setting for 6 to 8 hours, or on high for 3 to 4 hours.
An hour before serving, remove chicken breasts and shred. Return to crock pot.
Garnish each serving with crushed reduced fat tortillas, low fat cheese and low fat sour cream, adding points when needed.