Crockpot chicken fajitas

I won't say this recipe is as good as as my Cyclone fajitas,...because what could really compare to one of your favorite foods that is sports affilitated...but if you're going for simple, this is the ticket! I usually enjoy chunks of chicken rather than shredded but if you're a lover of the shredded sort then this recipe may be for you! I would make this again (simply because you know how much I love having dinner ready to scoop into my open mouth the minute I walk inside at night) but I believe I would just use a fajita seasoning packet rather than using the cumin and chili powder...I think the taste could've been a little more apparent and the packet seasonings usually do it for me. Either way...if it's too hot to turn your oven on, you have a busy night and need dinner ready immediately, or you just love you some fajitas...get on this train.

1 yellow onion, sliced
3 bell peppers, sliced
4 large chicken breasts
1/2 cup chicken broth
1/2 t salt (I left this out)
2 T cumin
2 T chili powder
lime juice to taste
tortillas and fajita fixings like tomatoes, lettuce, sour cream (or greek yogurt), salsa

Combine sliced onion and peppers in the bottome of the lined crockpot.

Lay chicken on top of veggies. Pour chicken brother over top. Sprinkle everything with cumin, salt, and chili powder.  Give a nice squirt of lime jice over the top.

Cover and cook on low for 8 hours (or on high for 4-6 hours). When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon onto tortillas and top with fajita fixings! I went the salad route since we're overcome with green leaf lettuce from the garden right now...I flipping love the stuff!