There is a lot of room to either spice this dish up or down for your families taste buds too. We tend to prefer a pretty mild heat because of the boys being young. If your family tends to prefer a little more heat, you can add a few more jalapenos or even just use a hotter salsa. You can also add a little bit of Tabasco sauce to add that punch you may be looking for.
This recipe is a particular favorite of mine because I can put it together in a ziploc bag and either freeze it or just dump in the Crock Pot and go the next morning. I will say though that six hours on low really is kind of necessary for this dish. If you try to cook it on high, the chicken doesn't stay tender enough to shred for the tacos later so low and slow is really the best. You also want the chicken to be done but if you leave it too long, it dries out and the sauce burns which doesn't make for just the best tasting anything.
In your Crock Pot, mix together:
One 24-ounce jar medium or mild salsa
Juice from one lime
1/4 cup fresh cilantro, chopped
One package taco seasoning
2-3 jalapeno peppers, finely chopped
4-5 Chicken breasts
After you mix all of those ingredients together well, place 4 or 5 chicken breasts in the pot and coat with the mixture. Cover and cook for 6 hours on low.
When the chicken is done, shred it with a pair of large forks and mix with the sauce until its coated well. Then all you have to do is load up your taco shells (I prefer hard shells but soft works too!). You can top the tacos with whatever floats your boat. They are really good with just the chicken but I like to add a little fresh lettuce and sour cream to mine. My mother prefers to add black beans and a little taco sauce. Its all about your preference.