Mix chicken broth and lime juice together and pour into slow cooker. Add chicken breasts.
Combine minced garlic, ground cumin, salt, pepper, chili powder, paprika, and oregano and sprinkle evenly over chicken.
Add sliced jalapeño.
Cook on low for four hours or until chicken is completely cooked through (no pink in the center)
When thoroughly cooked, remove chicken from slow cooker and shred with a fork. Replace chicken and stir to combine shredded chicken with juices.
Serve with taco shells, flour tortillas, or on top of taco salad.