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Place chicken in one slow cooker stoneware. Sprinkle with jalapeno, garlic, cumin, salt and pepper. Pour broth over top.
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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.
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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.
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Cover and cook on Low for 30 minutes or until heated through. Turn to Warm for serving.
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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.