Pour the canned tomatoes into a slow cooker's crock, turn it on to low.
Clean and dice the fresh herbs and garlic and add to the slow cooker. Add the serrano pepper base (http://www.bigoven.com/recipe/pugs-serrano-pepper-base/1200151) to the slow cooker; stir. Add salt to taste. If you are using salt-free tomatoes (particularly the can of crushed) then you probably need to add a bit more. Feel free to taste, of course, but don't eat it all yet.
Trim the chicken breasts and put into the slow cooker. Try to cover with the sauce, but otherwise leave all day.
A few minutes before serving, break up the breasts with a spoon so that the insides marinade.
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|Serving Size: 1 Serving (427g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 22 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 68.4mg||21 %|
|Sodium 736.4mg||25 %|
|Potassium 1003.2mg||26 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 17.8g|
|Protein 30.7g||44 %|
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Calories per serving: 226
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