Place in a crock pot the chicken, dressing mixes, paprika, chili powder, cumin, lime juice, cayenne, garlic and broth. Cook on high for 3-4 hours or low for 6-7 hours, or until chicken shreds easily. Once chicken can be shredded easily, remove the chicken from the crock pot and shred. Place the shredded chicken back in the juices and stir. Serve the shredded chicken over a salad, in a tortilla, in enchiladas or even chicken tortilla soup. The leftovers store great in the freezer in a Ziploc bag. Enjoy!