Place the chicken breasts in the base of your crockpot. Sprinkle the cumin and a little bit of salt onto the chicken. Then pour the salsa over top.
Cook on high for 3-4 hours or slow for 5-6 hours, or until the salsa chicken is tender and easily shreds. Shred and remove any extra fat.
Salt and pepper to taste and add more salsa if desired. Keep on warm until ready to serve.
Use over rice and beans, in tacos, salads, enchiladas, quesadillas, soups and more!
Instant pot salsa chicken: If cooking salsa chicken in the Instant Pot, place on the rack, add 1/4 cup water, salsa and seasonings and cook for 18 minutes on poultry mode. Then do a natural release. Find my favorite salsa recipe here.