In a slow cooker, mix together the salsa, lime juice, taco seasoning, and cilantro until well combined.
Season the chicken with salt and pepper, then mix into the sauce. Cover and cook on high for 4 hours or low for 7-8 hours.
Remove the chicken, shred with 2 forks, return to the slow cooker, and stir.
Freeze leftovers in an airtight bag for up to 6 months.
