Cheesy Chicken Nachos

4-6lbs. boneless skinless chicken breast

1 medium onion, diced

1 15oz can of diced tomatoes with green chilies, drained

3 cups chicken broth

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp cumin

1 tsp chili powder, more or less to taste Salt & pepper, to taste

32oz block Velveeta Queso Blanco, diced into small pieces Nacho toppings such as: sour cream, tomato, onion, shredded cheese, guacamole, etc.

Place crock pot liner in slow cooker. Place chicken breast in slow cooker. Add seasoning and pour in broth and canned tomatoes and chilies. Cook on low 6 hours or until chicken has internal temperature of

165°F. Remove chicken from slow cooker and shred with two forks. Return to slow cooker and stir. Add cheese and replace lid another 30 minutes or until cheese is completely melted. Stir to combine. Serve on top of chips with nacho toppings as desired. I used shredded Mexican blend cheese, diced onion and tomatoes and sour cream. Yum!