Crock Pot Shredded Mexican Chicken

I adapted this recipe from Good Life Eats.  The results of this recipe were so fantastic!  This was awesome on tortillas and served on rice (especially with this recipe for  Black Bean and Corn Salsa served with it).  -Kristin

4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander (optional)
1/4 teaspoon paprika
1 1/4 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 Tablespoons lime juice
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

• Heat the oil in pan. Add the onion and saute for 5 minutes. 
• Add the cumin, chili powder, coriander, paprika and garlic and saute two more minutes. 
• Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
• Put the chicken in the slow cooker and sprinkle with salt and pepper.  
• Pour the lime juice on top of the chicken and add the cilantro and the diced jalapenos.
• Pour the onion and garlic mixture over top.
• Cook on low for 5-7 hours, or until cooked through and tender. (different crock-pots cook at varying heats so go off of the time that is normal for yours)  
• Remove chicken breasts from the slow cooker and shred.
• Stir the chicken back into the cooking liquid.