Place the chicken breasts at the bottom of a 6-quart slow cooker.

Sprinkle the taco seasoning evenly over the chicken, then pour in the salsa and chicken broth.

Cover and cook on High for 3-4 hours or on Low for 6-7 hours, until the chicken is tender enough to shred easily.

Remove the chicken from the pot, shred it using two forks, and return it to the slow cooker juices.

Stir in the cubed cream cheese and mix until it melts completely into the hot chicken mixture, creating a creamy filling.

Preheat your oven to 400°F (200°C) and arrange the hard taco shells upright in a 9x13 inch baking dish.

Spoon the creamy chicken mixture generously into each taco shell.

Top each taco evenly with the shredded Mexican blend cheese.

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

Remove from the oven, garnish with fresh cilantro, and serve immediately with lime wedges.