Place chicken breasts, diced tomatoes (with juice), diced onion, paprika, garlic powder and bouillon in the slow cooker then stir to combine. Cook on low for 6–8 hours or on high for 3–4 hours.

Once the chicken is cooked and fall-apart tender, turn the slow cooker off, remove breasts from liquid then shred chicken. Place shredded chicken into a large mixing bowl. Using a slotted spoon, remove veggies from the liquid that is still in the slow cooker. Add the veggies to the chicken then stir to combine. Add as much cooking liquid to shredded chicken as needed to make it moist and juicy then discard remainder of the cooking liquid. Stir to combine then season with salt and pepper to taste. Set chicken aside while you prepare the nachos.

Preheat oven to 350 degrees then select an ovenproof plate or baking sheet. Add a layer of tortilla chips then sprinkle with desired amount of shredded cheese. Repeat the layering of tortilla chips and cheese until you have enough nachos to feed the hungry crowd. Bake nachos for 6–8 minutes—until the cheese is nicely melted.

Top hot nachos with plenty of shredded chicken and any toppings that you desire. Serve while the cheese is nice and gooey! Enjoy!