for garnish: shredded cheese, sour cream, salsa, avocado
Method
Place Rotel, chicken broth, chicken, corn, black beans, and spices (chili powder, cumin, coriander, cilantro, and oregano) to the container of your slow cooker. Season with salt and pepper, to taste.
Cook on high for 3 to 4 hours, or on low for 5 to 6 hours. Remove chicken from slow cooker and shred the meat with a fork. Add cheese and sour cream to slow cooker and stir to combine. Add the chicken back to the slow cooker and warm back through until the cheese is melted, about ½ hour.
While the cheese is melting, cook your onions and bell pepper: heat oil in a medium skillet over medium heat and add onions, pepper, and garlic. Cook until they are just softened, about 10 minutes. Add to slow cooker just before serving.
Garnish with extra cheese, sour cream, salsa, fresh cilantro, or avocado.