Line the chicken breasts and thighs up in a large shallow dish.
Combine the seasonings for the chicken in a small mixing bowl. Brush each chicken breast with olive oil, covering both sides, before seasoning all thoroughly.
Add the remaining ingredients to the crockpot starting with the chicken broth and orange juice, followed by the peppers, adobo sauce, garlic, and white onion.
Lastly, add the chicken - spreading it out in the pot. Make sure the chicken is relatively submerged in the liquid.
Cover and allow to cook on low for 6-8 hours or on high for 3-4 hours.
When the chicken is ready, turn off the crockpot and prepare the oven by moving the top rack to the middle of the oven and turning the broiler on high. Coat a large baking sheet with nonstick cooking spray and set aside.
Carefully remove each piece of chicken from the crockpot. It will be extremely tender, so use tongs! Shred each thigh and breast using two forks.
Add the shredded chicken to the prepared baking sheet, spreading it out evenly from corner to corner.
Using a glass liquid measuring cup, scoop out 1/2 cup of the leftover broth mixture and pour it over the shredded chicken.
Using tongs, toss the chicken to combine.
Place into the oven to broil for 5 minutes. Remove, add one more 1/2 cup of the broth mixture, and toss to coat before returning to the oven for an additional 4-5 minutes.
Remove from the oven, garnish with cilantro and lime juice. Enjoy with tacos, nachos, or in a bowl with your favorite veggies!