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

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

Once cooked, remove the chicken from the slow cooker and shred it using two forks.

Return the shredded chicken to the slow cooker and mix with the remaining juices.

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

Fill each tortilla with a portion of the shredded chicken.

Top with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.

Garnish with chopped cilantro and serve with lime wedges.