Char jalapeno and onion over the open flame of your stove (if you have gas) or in your broiler, turning occasionally until everything is charred up nicely. I like to leave the attachment point on one side of the onion so that it stays together better.

Remove the jalapeno and onion from the flame or broiler (this will take different amounts of time with different stoves and ovens). Cut the top off the jalapeno and slice down the middle. Remove the seeds (or keep them if you like spicy) and then dice. Dice the onion as well and add to the slow cooker.

Add the chicken, salsa, spices and garlic to the slow cooker as well.

Take your bunch of cilantro and trim off the bottom inch of the stems and discard. Cut again where the majority of the leaves meet the stem and set the leafy part aside for later. Take the stems and chop finely. Add to the slow cooker.

Stir everything around in the slow cooker until it is nicely combined. Set to high for about 4-5 hours, or low for 6-8 or until the chicken is super tender and falling apart.

You won't really need to shred the chicken since it will be super tender already, but stir it around a little to loosen it up and incorporate the juices all around. If you find that it is too saucy leave the heat on but crack the lid a few inches.

Chop the remaining cilantro leaves (about 1 cup chopped) and the green onions. Stir into the chicken with the juice of one lime and season with salt if you find that it needs it. Usually salsas can be a little salty so you might not need to.

Enjoy in tacos, rice bowl, between two buns with some slaw... this is pretty versatile.