Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker.

Evenly sprinkle the taco seasoning mix over the chicken, ensuring every piece is well-coated.

Pour half of the chunky red salsa over the seasoned chicken.

Cover the slow cooker with its lid and set it to the high setting for 3 hours, or low for 6 to 8 hours.

Once the cooking time is up, carefully remove the lid and check if the chicken has reached an internal temperature of 165°F.

Using two forks, shred the chicken directly in the slow cooker, mixing it with the juices to retain flavor.

Stir in the remaining salsa to the shredded chicken, ensuring an even mix throughout.

Scoop the flavorful shredded chicken onto plates or into taco shells. Garnish with chopped fresh cilantro and serve with lime wedges.