Melt butter in saucepan over med- low heat. Stir flour; keep stirring until smooth and bubbly.
Remove from heat and add chicken broth and milk, a little at a time, stirring to keep smooth; return to heat.
Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
In a large bowl, whisk together enchilada sauce and chicken broth mixture. Gradually whisk in remaining milk until smooth, Set aside.
In a crock pot, combine beans, tomatoes, corn, onion, and bell pepper.
Place the chicken breasts on top of mixture.
Pour sauce mixture over ingredients in cooker.
Cover, cook on low for 6-8 hours or high 3-4 hours.
Remove chicken and cut or shred into bite sized pieces.
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