Slice the chicken breasts into 1-inch strips and thinly slice the red, yellow, and green bell peppers along with the yellow onion. Mince the garlic cloves.

Pour half of the salsa into the bottom of your crockpot as a flavor base.

Layer in half of the sliced bell peppers and half of the sliced onion over the salsa, then evenly distribute the minced garlic on top.

Spread the sliced chicken strips over the vegetables, sprinkle with fajita seasoning and chili powder, then stir gently to coat.

Add the remaining salsa, followed by the rest of the bell peppers and onions on top, then drizzle the lime juice over everything.

Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours until chicken reaches 165°F.

Remove the lid and shred the chicken directly in the pot, mixing with vegetables and juices.

Keep on warm until serving, then ladle into warm tortillas and serve with optional toppings.