Shredded Tex-Mex Crockpot Chicken

4 boneless skinless chicken breasts
1  1/4 tsp. cumin
1 T. chili powder
1/2 tsp. coriander
1/4 tsp. paprika
1  1/2 tsp. calt
1/2 tsp. pepper
1/3 c. chicken broth
1/2 c. (packed) cilantro leaves, chopped
2 limes
1 lg onion
1 4-oz can chopped green chilies
4 cloves garlic, minced
1 T. olive oil

Heat the oil in a medium sized saute pan. Add the onion and saute for 5 minutes.  Add the cumin, chili powder, coriander, paprika, and garlic.  Saute two more minutes.  Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.

Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, green chilies, and pour the onion and garlic mixture over the top.

Cook on low for 3-5 hours, or until cooked through and tender.  Remove chicken breasts from the crock pot. Shred and place in a bowl. Scoop out the onions and add to the chicken. Add some or all of the juices back into the chicken.