Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. One half hour before serving, remove chicken breasts, shred and return to slow cooker.