In small skillet, heat olive oil and saute onion, jalapeno and garlic until onion is tender, about 4 minutes.**
Place onion mixture in 4 to 5-quart crockpot, add remaining ingredients and mix gently. Cover and cook on High setting 4 hours.
Serve over hot rice, with sour cream, shredded cheddar cheese, and chopped fresh cilantro, if desired.