Step 1

Divide the jar of salsa in half.

Step 2

Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a 6-quart slow cooker, stirring to combine. Refrigerate the remaining salsa to add at the end.

Step 3

Cover and cook on high for 4-6 hours, or low for 6-8, or until the chicken is cooked through. Do not uncover during this time.

Step 4

Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the slow cooker.

Step 5

Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.

Step 6

Place the chicken, beans, cumin, garlic and salt in a 6-quart pressure cooker, stirring to combine.

Step 7

Pour over the salsa and the tomato sauce. Do not stir.

Step 8

Cover and cook on high pressure for 20 minutes, then allow to naturally release.

Step 9

Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the pressure cooker.

Step 10

Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.

Step 11

Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a large pot or Dutch oven, stirring to combine. Refrigerate the remaining salsa to add at the end.

Step 12

Over, bring to a boil, then reduce to a simmer. Cook, covered, for 40-55 minutes, or until the chicken is cooked through.

Step 13

Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the pot.

Step 14

Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.