2 - Tablespoons oil
3 - pounds boneless, skinless chicken breasts, cut into 1" pieces
1 - medium onion, chopped
1 - large green pepper, chopped
3 - cloves garlic, minced
1 - small jalapeno pepper, finely chopped
1 - can (14-1/2-ounce) Mexican style diced tomatoes
1/4 - teaspoon cumin
1 - teaspoon oregano

• In your skillet, add oil and heat. Cook chicken until browned. 
• Remove and drain.
  
• Place onion, green pepper, garlic and jalapeno pepper in skillet and sauté until slightly cooked.
  
• Add all ingredients to stoneware and stir to combine.
• Cover cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours.
• Serve on flour tortillas.