Place chicken in one slow cooker stoneware. Sprinkle with jalapeno, garlic, cumin, salt and pepper. Pour broth over top.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours, until chicken is no longer pin inside and a meat thermometer inserted in the thickest part registers 165 F.
Using tongs, transer chicken to a tray. Pour liquid into a deep bowl. Using two forks, shred chicken. Return chicken to stoneware and stir in green chiles, cheese, cilantro, salsa and sour cream. Skim fat from liquid. Measure out 1/2 cup liquid and pour into stoneware (discard excess liquid.) If you want the sauce a bit thinner, you can add more of the liquid before you discard it.
Cover and cook on Low for 30 minutes or until heated through. Turn to Warm for serving.
To serve, spoon chicken mixture into center of each warm tortilla, then fold tortilla over filling. We also added cheese and diced avocado to ours.