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In a measuring cup, whisk together vinegar, juice, olive oil, sugar, salt, and pepper. Place chicken in Crockpot and pour vinegar mixture over chicken. Cover and cook on LOW for 6 hours.
Shred chicken with forks and then add cumin, chili powder, garlic powder, and cilantro (if using). Cover slow cooker and let the meat rest for 10 minutes, and then serve with hard tacos shells, flour tortillas, or corn tortillas and the toppings of your choice.