Start by adding 1 tbsp olive oil to the bottom of your slow cooker to prevent sticking. Layer in the sliced bell peppers and onions, creating a colorful bed of veggie goodness.

Place the chicken breasts on top of the veggies. This way, they’ll absorb all those delicious flavors as they cook. Season with salt, pepper, and your fajita seasoning mix.

Pour the diced tomatoes with green chilies over the chicken and sprinkle with the minced garlic. Squeeze the juice of one lime over the top for a little zing. Drizzle with the remaining olive oil for that extra juiciness.

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

Once the chicken is tender and cooked through, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix everything together so the chicken soaks up all those incredible juices.

Warm tortillas and get ready to build your fajitas. Load up each tortilla with a generous scoop of chicken and veggies, then top with your favorite fixings—guacamole, salsa, shredded cheese, sour cream, fresh cilantro, you name it!