Season chicken breasts with salt and pepper; arrange on the bottom of your slow cooker and set aside.
In a mixing bowl, combine salsa, lime juice, chili powder, cumin, garlic, and cilantro or parsley; mix until thoroughly combined.
Pour salsa mixture over chicken and turn chicken to coat.
Cover with a lid and cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 4.5 hours.
Transfer chicken to a cutting board and shred with two forks.
Stir the chicken back into the slow cooker; evenly divide chicken over warm tortillas and garnish with avocado, red onions, yogurt, and parsley or cilantro.
*Garnishes not included in the Nutritional Facts
Calories: 238 kcal | Carbohydrates: 10 g | Protein: 26 g | Fat: 10 g | Saturated Fat: 1 g | Cholesterol: 72 mg | Sodium: 562 mg | Potassium: 861 mg | Fiber: 5 g | Sugar: 2 g | Vitamin A: 710 IU | Vitamin C: 10.4 mg | Calcium: 41 mg | Iron: 1.4 mg | Net Carbs: 5 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.