Preheat the oven to 325° or a slow cooker to sear.
season the chicken breasts on both sides with salt and pepper.
In a dutch oven or rondeau pot over medium-high heat, add the olive oil and wait until it begins to smoke lightly. You can do this same procedure in a slow cooker on the sear function.
Place in the seasoned chicken breasts and cook them for 3 to 4 minutes per side or until golden brown.
Add in all the ingredients except the limes and corn tortillas, and cook covered at 325° for 4 to 6 hours or until the chicken pulls apart easily. Make sure to season everything with salt and pepper once it is in the pot as well. If slow cooking, cook on high for 4 to 6 hours or until the chicken pulls apart.
Once cooked, pull the chicken apart using 2 forks.
Serve the shredded chicken on the corn tortillas with guacamole and pico de gallo.
Alternatively serve them with rice, beans, cotija cheese and sour cream.