Sliced 2 small onions and chopped some garlic, put 3 half chix breast on top, then put a 10oz can of tomatoes with green chiles and a 4oz can mild green chiles on the chicken. Then topped it all with some corn. Cooked on high for 2 hours, then low for another hour or two. Shredded the chicken and added some spicy roasted chiles and chard to the mix. Topped tacos with avocado, queso fresco and chipotle salsa.