Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
Place lid on top and cook for four hours on high, or 6-7 hours on low.
Remove chicken from crock pot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crock pot until you get the amount of moisture that you like. I used about ½ - ¾ cup juice.
Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing.
Note: Recipe and picture from belle of the kitchen