Place chicken breasts on the bottom of the slow cooker.
Sprinkle seasoning packet over top of the chicken.
Pour in enchilada sauce, green chills, and chicken stock. Flip the chicken a couple times to make sure the ingredients are blended and chicken is coated.
Cook on low for 5-6 hours.
Remove chicken to a medium bowl and shred.
Squeeze lime juice over top. Stir in more of the liquid from the slow cooker a little at a time till you get the flavor you want. the liquid also keeps the chicken moist.
Serve with some chopped avocado, greek yogurt, lettuce, and mexican cheese