In a small pan set over medium heat, add olive oil and allow it to warm for about 1 minute. Stir in ground cumin, paprika, turmeric, coriander, cinnamon, allspice, garlic powder, black pepper, and salt. Toast for 1-2 minutes until fragrant.

Remove from heat and let the spice mixture cool. In a separate bowl, combine lemon juice, apple cider vinegar, and parsley.

Mix the cooled spices into the lemon and vinegar mixture for a flavorful rub. Coat each chicken breast evenly.

Place the coated chicken in the slow cooker. Scatter sliced onions and minced garlic around and on top.

Pour chicken broth over the chicken and onion mixture.

Cover the slow cooker and set it to cook on low for 6 to 7 hours.

Once done, remove chicken and shred it using forks, then return shredded chicken to the cooker.

Stir shredded chicken into juices, taste, and adjust seasoning if needed. Serve as desired.