In a medium-sized bowl, whisk the broth with the tomato paste and paprika. Add the garlic and bay leaves.
Season the chicken with salt and pepper and add it to the slow-cooker
Add the broth mix, along with the garlic and bay leaves
Cook on high until the chicken is very tender, about 4 hours for boneless or 6 hours for bone-in, flipping halfway through
Transfer the chicken to a large cutting board and let cool to room temp (~ 20 minutes). Using two forks, gently shred the chicken into thin strips, discarding any fat, cartilage, and bones as you go.
Refrigerate the chicken meat and broth separately in airtight containers for up to 5 days (they will also freeze beautifully)