2 boneless chicken breasts
2 cups water
1tsp chicken bouillon
1/2 tsp paprika
1 16 oz can stewed tomatoes (it calls for Mexican stewed tomatoes but that's too spicy for me, so I use italian stewed tomatoes).
1 4 oz can dices chiles
1 tsp chili powder
1/2 tsp garlic powder
Tortilla chips
Monterrey Jack cheese
Sour cream
Avocados (optional)
Place chicken, water, and bouillon in slow cooker. Sprinkle paprika over chicken. Cook for 3-4 hours on high, or 6-7 hours on low until chicken easily shreds. After shredding chicken, place tomatoes, green chiles, chili powder, and garlic powder into slow cooker with chicken. Cook on high for 30 minutes. Serve with chips, cheese, sour cream, and avocados.
