Super Easy Slow Cooker Chicken Enchilada Meat

2 cups chicken broth

1 (14.5 ounce) can diced tomatoes

⅓ cup chili powder

½ cup all-purpose flour

1 clove garlic

2 teaspoons ground cumin

1 teaspoon oregano

1 teaspoon salt, or to taste

1 pinch cayenne pepper, or more to taste

4 skinless, boneless chicken breast halves

Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.

Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.

Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.