Layer the chicken breast in the bottom of your crockpot
Top with salsa.
Add spices and jalapeno.
Cook on low for 6-8 hours.
Shred your chicken and return to the crockpot for another thirty minutes to an hour.
Serve on your preferred tortilla with your desired toppings.
On my first round of this, the final result came out a little runny. I did cook with the top off for a little bit to cook out some of the liquid. I will make this again and tweak the recipe, maybe less beer will be the solution.