This simple version of a traditional favorite uses doctored-up store-bought green salsa and tortilla chips for a meal that the whole family will love. Set out the toppings in the middle of the table, and then let everyone garnish his own bowl.
1. Place the chicken in the slow cooker, and sprinkle with the cumin. Scatter in the garlic and shallots, and pour the salsa over top.
2. Cover and cook on high until the chicken is tender and cooked through (165 degrees F), about 2 hours. Using a slotted spoon or tongs, remove chicken from cooker. Shred chicken and return to cooker. Add the zucchini and corn. Cover and cook 20 minutes more, or until the vegetables are warmed through and crisp-tender.
3. Stir the tortilla chips into the cooker. Immediately divide the chilaquiles between bowls, adding the toppings of your choice.