Dice the veggies that need to be diced and add half of them along with half of the beans and corn to the bottom of your slow cooker. Place the chicken on top of the bed of vegetables. Season with spices and garlic cloves. Layer on the additional vegetables. Pour on the chicken stock. Cook on low for 5-6 hours or until you can shred the chicken. Shred the chicken and stir in the lime juice and tomato paste, cook for an additional half hour. Serve hot garnishing with cilantro, jalapenos, tortilla strips, and lime wedges.