Ingredients 3 pounds chicken breasts (you can use bone-in, skin-on if you’d like, or boneless skinless. The goal is to have somewhere close to 2 or more pounds of cooked chicken at the end) 3 tablespoons of oil of your choice, divided (we used coconut oil) 2-3 teaspoons of fajita or taco seasoning (use a mix of ground cumin, chili powder, garlic powder and cayenne if you don’t have) 1 large or 2 medium onions, diced 6 cloves garlic, minced 2 jalapeno peppers, diced 1-2 poblano peppers, diced 2 quarts (8 cups) chicken stock 1 28 ounce can of fire roasted tomatoes (if you can’t find fire-roasted, you can either fire-roast your own, or just use regular canned tomoatoes) Juice of 2 limes 1 cup cilantro, chopped avocado and fresh cilantro for garnish Directions 1. Clean chicken 2. In a crockpot, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes. Place chicken in crockpot. 3. Add...