Put chicken, tomatoes + their juices, tomatoes & green chiles, onion, garlic, jalapeño, chili powder, cumin, and paprika into slow-cooker.
Turn on Low and cook 6 hours.
Take chicken out and shred with two forks. Reserve 2 cups shredded chicken for No-Cook Chicken Tostadas. Return remaining shredded chicken back to Crock-pot, stir, and add lime & cilantro.
Cook on Low for 1 hour.
Serve with tortillas, over lettuce, or on 100% whole wheat buns.