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Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray.
Lay the boneless skinless chicken breasts in the bottom of the prepared slow cooker.
Sprinkle the taco seasoning, kosher salt and cracked black pepper over the chicken breasts.
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.
Once the chicken has finished cooking, use 2 forks to shred the chicken breasts.
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)
Serve in the flour tortillas, and garnish with shredded lettuce, tomatoes, chopped cilantro and sour cream.