(For best results, your slow cooker should be about 1/2 to 3/4 full. I put this soup in my large crock pot.)
(Thank you Sara Schultz)
4 large skinless boneless chicken breasts (or 5 small ones) (I like to do 9-ish chicken tenders)
1/4-1/2 of an onion, chopped (I sometimes use 1 Tablespoon minced onions)
2 cups shredded cheddar cheese
3 cans cream of chicken soup
2 (14.5 oz) cans diced tomatoes
1 green pepper or small chili, chopped (depends on how spicy you want it--We do the green pepper)
1 tsp. chili powder (I do a heaping teaspoon)
Dash of garlic salt
Pepper to taste
Thaw chicken (we like to do an extra step and take the tendons out) and plop in crock pot with the rest of the ingredients. Cook 7-9 hours in the crockpot on low (I cooked it for 6 1/2 hours and it was perfect). Shred Chicken (I didn't have to because it was so tender it just fell apart).
Eat with tortilla chips!