Since the chicken shreds apart with a fork, I put mine on a fresh corn tortilla, with a dollup of sour cream. It was perfect.
In a slow cooker, mix together:
One 24-ounce jar medium or mild salsa (I love Central Markets Organic brand)
Juice from one lime
1/4 cup fresh cilantro, chopped
One 1.25-oz. package taco seasoning (I used low sodium)
2 jalapeno peppers, finely chopped, optional (I used one and a half)
Add 4-6 thawed chicken breasts and coat
Cook on low for 6 hours and serve immediately. I noticed the longer I waited to eat it, the drier it got.