Slow Cooker Chicken Enchiladas

I've been making a lot of things in the slow cooker lately, and thought I'd make a slow cooker version of one of Jeffrey's favorite meals: chicken enchiladas. It was much easier to prepare (because you don't have to defrost and boil the chicken), and Jeffrey said that it was just as delicious as when I make it in the oven. I actually think it tasted better because the chicken absorbs the sauce a lot better. Or maybe I'm just biased because I don't like handling raw meat and I don't like the smell of boiling chicken (or the gross foam that builds up on the water).

Ingredients:
4 frozen chicken breasts
1 can (15 oz) black beans, rinsed and drained
1 can (7 oz) chopped green chiles
1 can (10 3/4 oz) cream of chicken soup
3/4 cup green salsa
1 tablespoon cornstarch
cold water
tortillas
toppings

Directions:
1)Place frozen chicken in slow cooker; add beans and chiles. Add soup and salsa (you can use more or less salsa, depending on how much flavor you want to get from it -- I actually didn't measure, so I'm just estimating how much I used). Cook on low 5-6 hours.

2)Remove chicken and place in bowl. Combine 1 tablespoon cornstarch with enough cold water to make smooth; add to sauce in slow cooker and turn temperature up to high. Shred chicken and return to slow cooker. Cook on high 15 minutes to let sauce thicken.

3)Spoon enchilada filling over tortilla; add desired toppings; roll up and enjoy.

Topping suggestions:
fresh chopped tomatoes
lettuce
sour cream
shredded cheese
hot sauce