2-3 cloves garlic (I used dehydrated, but you can use fresh)
1 fresh jalapeño sliced thin keep seeds
1 large carton of chicken stock
2 cans stewed tomatos (costco sells organic stewed)
1 cup cilantro
1 packet of chicken fajita seasoning
1/2 tsp Crushed red peppers
I take the chicken an sprinkle cumin and paprika all over it and then add a small piece of grass-fed butter on top of each breast. Bake at 375 for 35-40 mins. Then I recently learned this trick... it only works with HOT chicken, but I add it to my kitchenaid mixer and turn it on with the beaters and it shreds the chicken for me. I put the onion and the cilantro in my food processor and chop them up together. Then I add all of the ingredients to the crockpot and heat until warm. The seasonings I didn't really measure. (Josh always gives me a hard time about this. We like spice, so taste as you go along and adjust to your liking.