Green and White Lightening Chicken Chili {Updated With Recipe}

This week I made what Rachael Ray called White Lightening Green Chicken...or something like that (I mean I am comfy on the couch and the book is all the way on the shelf).

It was pretty good.  Rachael wanted me to cube the chicken and watch it on the stove...

I threw all the ingredients (unmeasured because RR and I feel the same way about measuring) in the crock put and shredded the chicken.  Since I used the crock pot it obviously took more than 30 min...but the crock pot did all the hard work so I was OK with that. 
It was pretty awesome and left two more dinners for each of us!
Per Request...the Recipe:
2 Tbl veggie oil (I didn't use since I threw it in crock pot)
6 boneless skinless chicken breast cut into bite sized pieces (Didn't cut either)
salt and pepper
1 med. yellow onion
5 garlic cloves finely chopped
1 jalapeno pepper seeded and chopped (I used 4 and left seeds in...we like it spicy)
2 Tbl ground cumin
1 Tbl ground coriander
1 cup mild or hot tomatillo salsa (we used hot...and I just threw in the whole jar)
4 cups chicken stock or broth (this made it more like soup you could use less)
1 handful fresh cilantro
1 handful fresh parsley
shredded Monterrey or Pepper Jack cheese
Corn Chips

Rachael wants you to cook the chicken chunks in a pot then add the jalapeno, garlic and dried herbs cook for a little while and add the salsa cook for a little then add the chicken stock (adding the fresh herbs right before taking off the stove).  Top with corn chips and cheese.
I threw frozen chicken and everything else (except fresh herbs cheese and chips) in the crock pot cooked it on high for 5 hours shredded the chicken and cooked it on low for an hour.