I sometimes chop up a chipotle pepper and throw it in with some adobo sauce for a twist. I don’t measure spices, so my measurements are conservative.
Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.
Per Serving: 152 calories; protein 24.4g; carbohydrates 7.1g; fat 2.8g; cholesterol 60.8mg; sodium 392.1mg.