Place the chicken breasts in the slow cooker, then pour in the chicken broth. Scatter sliced onion and minced garlic over the chicken, then sprinkle with chili powder, cumin, salt, and pepper. Cover with the lid and cook on low for 4 hours until the chicken is tender and easily shredded.
Once cooked, remove the chicken from the slow cooker and transfer it to a large bowl. Use two forks to shred the chicken into bite-sized pieces, then toss with a splash of the cooking liquid to keep it moist and flavorful.
Squeeze fresh lime juice over the shredded chicken and stir in chopped cilantro. Adjust seasonings with additional salt and pepper if needed, then set aside.
Warm the flour tortillas in a dry skillet or microwave until soft and pliable. This makes them easier to roll and hold fillings without tearing.
Spoon a generous amount of shredded chicken onto each tortilla, then top with your favorite toppings like shredded cheese, sour cream, and salsa. Wrap the tortillas around the fillings, pressing gently to seal.
Serve the tacos immediately, with a side of fresh lettuce or lime wedges if desired, and enjoy the warm, flavorful bite of tender shredded chicken wrapped in a soft tortilla.
