For easy clean-up, place a liner in a slow cooker.
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.
Cover and cook on low for 6 hours, or until the chicken is cooked through.
Uncover, remove the chicken to a cutting board and shred with two forks. Place chicken back into the slow cooker.
Stir in the remaining salsa.
Serve with toppings such as guacamole, salsa, hot sauce, sour cream, grated cheddar cheese or chopped green onions.