Place the chicken breasts in the bottom of a slow cooker and sprinkle the taco seasoning evenly over the top.

Pour the salsa verde over the seasoned chicken, ensuring the meat is fully covered, then cover the pot and cook on High for 3-4 hours or Low for 6-8 hours.

Once the chicken is tender and fully cooked, remove it from the pot and shred it using two forks.

Return the shredded chicken to the slow cooker, add the softened cream cheese, and stir until the mixture is creamy and well combined.

Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.

Arrange the taco shells in the baking dish standing upright, then spoon the creamy chicken mixture generously into each shell.

Sprinkle the shredded Mexican cheese blend evenly over the top of the filled tacos.

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the shells are golden brown.

Remove from the oven and garnish immediately with fresh chopped cilantro before serving warm with lime wedges.