Scale

3 lbs boneless, skinless chicken breasts

1/2 cup chicken broth

4 tablespoons (¼ cup) of unsalted butter, cut into small pieces

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons ground oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper (adjust if you prefer less heat)

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Lightly spray the inside of your slow cooker with cooking spray (optional).
Place the chicken breasts in the slow cooker.
Pour the 1/2 cup chicken broth over the chicken.
In a small bowl, combine the chili powder, cumin, salt, black pepper, oregano, garlic powder, onion powder, and cayenne pepper. Sprinkle evenly over the chicken.
Distribute the 4 tablespoons of butter, cut into small pieces, over the seasoned chicken.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F. Start checking at the lower end of the cooking time to avoid overcooking.
Remove the chicken, shred with two forks, and return it to the slow cooker. Toss thoroughly with the buttery cooking juices and seasonings.
Serve in warm tortillas or taco shells with your favorite toppings — suggestions: diced onions, cilantro, lime wedges, avocado, shredded cheese, or salsa.