1. Layer all the ingredients, in the order listed, in a slow cooker, ending with the chicken breasts. Press the chicken into the mix so that it is submerged in the liquid.
2. Cook on medium–low for about five hours. Remove chicken from the pot and shred into bite-sized pieces. Return chicken to the pot. Continue cooking for one to three hours, as needed.
3. Serve hot with tortilla chips for garnish and crunch.