Bird is the Word
Rub taco seasoning on chicken breasts, and place in slow cooker. Pour chicken broth in bottom of slow cooker. Top chicken with salsa. Add the juice of half a squeezed lime. Cover and cook on low 8 hours. Shred chicken. (Tip: Use an electric mixer to shred the chicken in seconds.) Add chicken back to salsa-broth mixture, stirring to combine. Add cilantro and more lime juice. Serve immediately, or refrigerate for up to four days.