Step 1

In a medium bowl, stir together the garlic, tomatoes, vinegar, olive oil, and ¼ teaspoon salt.

Step 2

Add 2 cups of the tomato mixture to a 6-quart slow cooker. Sprinkle both sides of the chicken with the remaining ¼ teaspoon salt, then add to the slow cooker. Top with an additional 1 cup of the tomato mixture. Set aside the remaining tomato mixture, covered, for serving.

Step 3

Cover and cook on high for 4 hours or low for 6, or until the chicken is cooked through and shreds easily with a fork.

Step 4

Remove the chicken to a cutting board or plate, shred with two forks, then return to the slow cooker, stirring to combine with the tomatoes and juices.

Step 5

Serve the chicken, topped with the remaining fresh tomato mixture and sprinkled with basil.