In a large bowl, mix together your peppers, onion, garlic, seasonings, sour cream, soups and tomatoes with chilies until well combined.
Place 2 corn tortilla shells in the bottom of a greased 4 quart slow cooker (overlapping as necessary).
Spread half of your mixture from step 1 over your your tortillas.
Top with half of your chicken.
Sprinkle 1/4 cup cheese evenly over top.
Repeat layers once more using remaining 1/2 cup cheese in the last layer.
Cover and cook 1 hour and 40 minutes to 2 hours on low or 50 minutes to 1 hour on high, turning your insert halfway through cooking if your slow cooker does not cook evenly.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.