Step 1

Add the chicken, chicken broth, 1 tablespoon lime juice, chili powder, ground cumin, salt, minced garlic and dried oregano to the slow cooker.

Step 2

Mix together with a large spoon, cover and cook on high for 3-4 hours or cook on low for 6-8 hours.

Step 3

Transfer chicken to a plate and shred with a fork. Transfer shredded chicken back to the slow cooker and add in remaining 4 tablespoons lime juice and chopped cilantro.

Step 4

Mix everything together, taste and season with more salt as needed.

Step 5

Serve in warm corn tortillas, flour tortillas, paleo tortillas or in lettuce cups with your favorite toppings.

Step 6

Add the chicken, chicken broth, 1 tablespoon lime juice, chili powder, ground cumin, salt, minced garlic and dried oregano to the Instant Pot and secure the lid.

Step 7

Turn pressure valve to sealing, select Manual (or Pressure Cook), and pressure cooker on high pressure for 10 minutes.

Step 8

Let the pressure release naturally for 10 minutes and then open the pressure valve to release any left over pressure.

Step 9

Transfer chicken to a plate and shred with a fork. Transfer shredded chicken back to the Instant Pot and add in remaining 4 tablespoons lime juice and chopped cilantro.

Step 10

Serve in warm corn tortillas, flour tortillas, paleo tortillas or in lettuce cups with your favorite toppings.