Add 5 cups of water to crock pot.
Wisk in 4 tbsp of corn starch.
Add 14.5 oz. can of diced tomatoes, 8 oz. can of tomato sauce, 1 tsp. garlic powder, 1 tsp. cumin and 1/2 tbsp. salt. Give it a stir and then add frozen chicken.
Cook on low for 6 -8 hours or on high for 3-4 hours. Basically, when you can shred the chicken, it's done.
Using 2 forks, a food processor or mixer, shred chicken.
Serve with your favorite toppings. Ideas...shredded cheese, sour cream, onions, tortilla chips.
Store leftovers in your refrigerator for up to a week. Also, freezes well.