In a slow cooker, combine chicken breasts, chicken broth, olive oil, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.

Once cooked, remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix with the juices.

Warm the corn tortillas in a skillet over medium heat. Fill each tortilla with shredded chicken, lettuce, tomatoes, cheese, and top with sour cream and cilantro. Serve with lime wedges.