Begin by slicing the chicken breasts into 1-inch strips, and then cut the red, yellow, and green bell peppers into thick strips.

Pour half of your chosen salsa into the bottom of the slow cooker, creating a flavorful base.

Layer half of the sliced peppers and the thinly sliced onion over the salsa, then sprinkle the minced garlic on top.

Place the sliced chicken strips evenly over the vegetable layer.

Generously sprinkle the fajita seasoning and chili powder over the chicken, mixing slightly.

Layer the remaining salsa, peppers, and onions on top of the seasoned chicken, then squeeze fresh lime juice over the top.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it with the vegetables.