Melt the butter in a large sauce pan on the stove over medium heat. When hot and bubbly add the flour and spices - salt, cumin and red pepper. Whisk until the flour is incorporated.
Slow add the chicken stock whisking the entire time. Increase the heat to high and bring to a boil, whisking constantly until the sauce thickens, about five minutes.
Remove from heat and stir in the cheese, whisk until smooth. Set aside the cheese sauce.
Peel and dice the onion. Dice the bell peppers.
Add the chicken breast to the slow cooker.
Top with crushed tomatoes, green chilies, black beans and enchilada sauce.
Add the diced vegetables and pour the cheese sauce over. Add the crockpot lid and set on low. Cook for eight hours.
When the cooking is complete, remove the chicken breast shred with two forks and add the shredded meat back into soup.
Serve with your favorite toppings and enjoy!!
Although it's tempting to cook this on high so it's done more quickly, the chicken will be better if cooked on low for eight hours. Cooking it on low will ensure the meat is tender and can be easily shredded.