In a slow cooker, combine chicken breasts, chicken broth, olive oil, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.

Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shredded.

Once cooked, shred the chicken using two forks and mix it with the juices in the slow cooker.

Warm corn tortillas in a skillet over medium heat until pliable.

Fill each tortilla with shredded chicken, then top with lettuce, tomatoes, cheese, sour cream, and cilantro.

Squeeze fresh lime juice over the tacos before serving.