2 lbs. boneless, skinless chicken breast (about 4 breasts)
Salt & pepper
Water (or can use chicken broth)
1 teaspoon smoked paprika
1 to 2 cans (15 oz) chili beans, undrained
1 (can 10 oz) Rotel tomatoes, undrained
1/2 cup of salsa
Tortilla shells (flour or corn)
Toppings:
Guacamole
Grated Cheese
Green Onions
Cilantro
Lettuce
Tomatoes
Olives
Sour Cream
Instructions
Put your chicken breasts in your slow cooker and season with salt and pepper. Add enough water to cover the chicken. Put lid on and cook on low for 5 to 6 hours on low or on high for 3 to 4, or until chicken is tender and shreds easily.
Remove chicken from the slow cooker and shred. Empty the water out and place shredded chicken back in your slow cooker.
Add in the smoked paprika, chili beans, Rotel tomatoes and salsa. Cover and continue to cook on low for about 30 to 40 minutes.
Serve on tortilla shells topped with your favorite toppings.
