Crock Pot Mexican Chicken

1 pkg chicken breasts, boneless and skinless

1 can diced tomatoes

1 onion, thinly sliced

1 clove garlic, minced

1 t chili powder

1 t sea salt

1/4 t oregano

1/4 t cumin

1/4 t black pepper

Directions

1. put all ingredients in a crock pot and cook on low for four to six hours
2. shred chicken with a fork and mix well
3. cook for two more hours once shredded so juices can soak in

Also add hot sauce to this recipe to give it a kick