Place the chicken breasts in an even layer in the bottom of a crockpot.
4 boneless, skinless chicken breasts
Add the salt, pepper, salsa, onion, garlic, chili powder, and cumin on top.
¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 cups salsa, 1 cup diced yellow onion, 3 teaspoons minced garlic, 1 tablespoon chili powder, ½ tablespoon ground cumin
Cover and cook on high for 3 hours.
Shred the cooked chicken in the crockpot and top with the jalapeño slices. Cover and cook for an additional 30 minutes.
¼ cup jalapeño slices
Serve the chicken on top of rice or in tacos garnished with fresh cilantro and your favorite taco toppings.
Cooked white rice, Tortillas, Shredded cheese, Guacamole, Sour Cream, Fresh cilantro