Step 1

Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray.

Step 2

Lay the boneless skinless chicken breasts in the bottom of the prepared slow cooker.

Step 3

Sprinkle the taco seasoning, kosher salt and cracked black pepper over the chicken breasts.

Step 4

Pour the 10-ounce can of diced tomatoes and chiles and the 4-ounce can of green chiles over the seasoned chicken breasts. Cook on high for 4 hours.

Step 5

Once the chicken has finished cooking, use 2 forks to shred the chicken breasts.

Step 6

Pour the container of salsa con queso over the top of the chicken and stir to thoroughly combine. (you can use less if you prefer)

Step 7

Serve in the flour tortillas, and garnish with shredded lettuce, tomatoes, chopped cilantro and sour cream.