Begin by preparing your ingredients; slice the chicken breasts into 1-inch strips, and slice the red, yellow, and green bell peppers into thin strips. Thinly slice the yellow onion and mince the garlic cloves.

In the bottom of a spacious crockpot, pour half of the salsa to create a flavorful base. Next, layer half of the sliced bell peppers and the yellow onion over the salsa.

Gently place the sliced chicken breast over the vegetable layer, ensuring it's spread out evenly for consistent cooking.

Sprinkle the fajita seasoning packet and the chili powder over the chicken, ensuring every piece is well-coated.

Pour the remaining salsa over the chicken and vegetables, followed by the rest of the sliced peppers and onions. Finally, squeeze the lime juice over the top.

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

Once cooked, use two forks to shred the chicken in the pot, mixing it well with the vibrant vegetables.