PREP & COOK THE CHICKEN: Place the chicken breasts in the slow cooker.
In a bowl, mix together chicken broth, salsa, taco seasoning, chopped onion, minced garlic, salt, chili powder, pepper, cumin, and paprika. Pour the mixture over the chicken.
Cook on low for 3-4 hours or on high for 1½ - 2 hours until the chicken is cooked through and easily shreddable. The chicken needs to reach an internal temperature of 165°F.
Once cooked, shred the chicken in the pot. Allow the chicken to absorb the flavors for an additional 15-20 minutes on low heat in the slow cooker before serving.
MAKE CILANTRO LIME DRESSING: In a small bowl, whisk together sour cream, lime juice, chopped cilantro, mayonnaise, garlic powder, salt, and pepper.
Adjust the seasoning to your taste preferences, adding more lime juice or salt if needed.
ASSEMBLE THE TACOS: Warm the tortillas and serve the shredded chicken on them with a drizzle of the cilantro lime dressing, as well as your favorite toppings such as shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.