Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully sear the chicken breasts for 2-3 minutes on each side until golden brown.

While the chicken is searing, chop one onion and mince 4 cloves of garlic. Add them to the slow cooker.

Transfer the browned chicken to the slow cooker, layering it over the onions and garlic.

Combine 2 tablespoons of taco seasoning, 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika in a bowl and sprinkle over the chicken.

Pour 1 cup of chicken broth around the chicken in the slow cooker.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

After cooking, shred the chicken using two forks and return it to the slow cooker, mixing it with the sauce.

Serve the chicken in warm tortillas for tacos, over rice, or wrapped in burritos, garnished with fresh cilantro, avocado, or lime.