Begin by placing your boneless skinless chicken breasts at the bottom of the crockpot. Make sure they are evenly spaced to ensure even cooking. The chicken should lay flat and be free of excess moisture; pat them dry with a paper towel if needed.

Sprinkle chili powder, cumin, paprika, garlic powder, and onion powder generously over the chicken, ensuring each piece is coated well. Use your hands to massage the spices into the chicken.

Pour your preferred level of red salsa over the seasoned chicken. Then, add low or no-salt chicken broth to keep the meat moist and flavorful.

Cover the crockpot with its lid and set it to cook on low for about 4 to 6 hours, or on high for 3 to 4 hours.

Once the chicken reaches perfect tenderness, carefully remove it from the crockpot using tongs. Transfer the chicken to a large bowl and shred it using two forks or a stand mixer.

Mix the shredded chicken back into the flavorful juices left in the crockpot and stir thoroughly.

Use the shredded chicken as your filling and pair it with your favorite taco toppings, or serve it over rice.