Healthy Crockpot Mexican Chicken Fajitas

• 1 1/2 lbs boneless, skinless chicken breasts
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lime, juiced
• 2 tablespoons fresh cilantro, chopped
• 8-10 flour tortillas, for serving
• Optional toppings such as avocado, sour cream, cheese, etc.

1. Place the chicken breasts at the bottom of the crockpot.
2. Top the chicken with the red, green, and yellow bell peppers, and the onion slices.
3. Sprinkle the minced garlic, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper evenly over the chicken and vegetables.
4. Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
5. Remove the chicken from the crockpot and shred it using two forks.
6. Return the shredded chicken to the crockpot and mix with the vegetables and the juices.
7. Squeeze the lime juice over the chicken and vegetable mixture and stir in the chopped cilantro.
8. Warm the flour tortillas according to the package instructions.
9. Spoon the chicken and vegetable mixture onto the center of each tortilla.
10. Add optional toppings such as sliced avocado, sour cream, or shredded cheese if desired.
11. Fold the tortillas around the filling to create fajitas and serve immediately.