Slice the Veggies
Start by slicing your bell peppers and onion into thin strips. The thinner the slices, the better they will caramelize and meld with the chicken as they cook. Your kitchen will start to smell divine already!

Prepare the Chicken
Place the chicken breasts in the bottom of the Crockpot. Season both sides with salt, pepper, and the taco seasoning. A pinch of cayenne pepper can add an extra layer of warmth if you like a bit of heat!

Add the Veggies
Layer the sliced bell peppers and onions over the seasoned chicken. Don’t worry about being neat; just let it all come together.

Incorporate the Garlic and Tomatoes
Sprinkle the minced garlic over the veggies, then pour the can of diced tomatoes on top. This not only adds moisture but also lots of flavor as it cooks down.

Drizzle with Olive Oil
If using, drizzle olive oil over everything—this helps with flavor and ensures a nice texture as it cooks.

Set the Crockpot
Cover and set your Crockpot to cook on low for 6-8 hours or high for 3-4 hours. If you’re around during the cooking process, you can sneak a taste at the halfway point to adjust seasoning.

Shred the Chicken
When the cooking time is up, carefully remove the chicken and shred it using two forks. I recommend letting it cool for a few minutes so you don’t burn your fingers. Put the shredded chicken back into the Crockpot and stir everything together.

Serve & Enjoy!
Squeeze fresh lime juice over your fajita mixture to brighten the flavors. Serve it up with warm tortillas and toppings of your choice. Don’t forget to save a few for leftovers—they taste even better the next day!