In a small bowl whisk together the remaining ingredients and pour them over the chicken in the slow cooker.
Cover and cook on HIGH for 2 1/2 hours or LOW for about 5 hours.
Shred the chicken. Cook for 30 more minutes.
Serve chicken with tacos, enchiladas, quesadillas, tostadas, burritos, taco salads etc.
For the Instant Pot:
I like to use 1 cup of salsa instead of chicken broth and Italian dressing for the instant pot because I think the flavor holds up better under pressure. But either way will work!
Season the chicken with spices and place in the bottom of the instant pot. Cover with lime juice and salsa (or broth and Italian dressing). Cook on Manual (High Pressure) for 8 minutes. Quick release the pressure and carefully remove the lid.
Shred chicken, and serve in tortillas, with desired toppings.