Cut up and remove skin from a chicken. Place in a crockpot. Add 1 to 2 cans of Mexican style tomatoes and cook on low setting all day. When you return home, remove chicken pieces and bone them. Return chicken to tomato mixture. Serve over rice, if you used 2 cans of tomatoes, or if you used 1 can of tomatoes serve on corn tortillas. Sprinkle with shredded Cheddar cheese if desired.