• 2 bone in, skinless chicken breasts (or thighs to make up same amount)
• 1 can diced tomatoes with green chilies
• 1 - 1/2 C. chicken broth
• 1/2 can tomato paste
• salt and pepper to taste

Place chicken breasts in crockpot and top with tomatoes and chicken broth. Let cook low 8 hours or high 4 hours (I recommend low so breast do not dry out). Remove chicken breasts, debone and shred slightly. Meanwhile add tomato paste and allow sauce to thicken. Return shredded chicken to crockpot and allow to heat through. Salt and pepper to taste. Serve over rice or noodles.