Slice the chicken breasts into 1-inch strips, cut the bell peppers into thick strips, thinly slice the yellow onion, and mince the garlic cloves.

Pour half of the salsa into the bottom of the crockpot.

Layer half of the sliced bell peppers and half of the thinly sliced onions over the salsa, then sprinkle the minced garlic.

Place the sliced chicken strips on top and sprinkle with fajita seasoning and optional chili powder.

Layer the remaining salsa, bell peppers, and onions over the chicken, then squeeze lime juice over the top.

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

Shred the chicken directly in the crockpot using two forks.