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, shred the chicken using two forks and mix it with the juices in the slow cooker.

Warm the corn tortillas in a skillet over medium heat until pliable.

Fill each tortilla with shredded chicken, then top with lettuce, tomatoes, cheese, sour cream, and cilantro as desired.