Place chicken thighs, stewed tomatoes, black beans (don't drain juice from beans) enchilada sauce, and garlic into a slow cooker. Pour in water and season with cumin, chili powder, salt, pepper, and bay leaf (dried). 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.
Remove chicken thighs when fully cooked, de-bone chicken meat. Place de-boned chicken meat back into slow cooker.
Serve with grated cheese and tortilla chips on top.