In a medium mixing bowl, mix the water, apple cider vinegar, olive oil, salsa, minced garlic, chili powder and Italian seasoning.
Add the thawed chicken breasts to the bottom of a 4 qt or 5 qt slow cooker.
Pour the liquid marinade over the chicken.
Cover and cook on LOW for 8 hours.
Shred the cooked chicken with two forks. Leave enough liquid in the slow cooker to cover the chicken.
Add in the chopped cilantro and lime juice and mix well.
Use the shredded chicken as your base for tacos or nachos.