Place the chicken breasts into the crock. Sprinkle them with the taco seasoning, garlic powder, onion powder, and cumin and oregano.
Add the beans, corn, green chiles, and tomatoes.
Pour the enchilada sauce into the crock.
Mix the bouillon with the water and stir until dissolved. Pour into the crock and gently stir, leaving the chicken on the bottom of the crock.
Cover and cook on High for 3 hours, or until the thickest part of the chicken reads 165° F on a meat thermometer.
Remove the chicken to a plate and shred, using 2 forks. Then add back into the slow cooker.
Taste and adjust seasoning as desired.
Garnish with cilantro, avocado, tortilla chips, cheese, sour cream, or leave as made.