Begin by slicing the chicken breasts into 1-inch strips and set them aside.

Pour half of the salsa into the bottom of your crockpot, followed by half of the sliced bell peppers, onions, and minced garlic.

Place the sliced chicken strips on top of the layered vegetables in the crockpot and sprinkle fajita seasoning and chili powder generously.

Add the remaining salsa over the seasoned chicken and top with the rest of the sliced bell peppers and onions, then squeeze fresh lime juice on top.

Cover the crockpot and set it to cook on low for 6 to 8 hours or high for 3 to 4 hours.

Once cooking is complete, use two forks to shred the chicken directly in the crockpot.