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Slice the bell peppers and onion into thin strips and mince the garlic cloves to ensure even cooking and flavor melding in the slow cooker.
Place chicken breasts in a bowl, drizzle with olive oil, then sprinkle fajita seasoning, salt, and pepper. Toss to coat the chicken thoroughly.
Arrange sliced onions and peppers as a bed in the slow cooker. Place seasoned chicken breasts on top and evenly distribute minced garlic over everything.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken is tender and shreds easily with a fork.
Shred the chicken directly in the slow cooker using two forks, then stir the mixture to combine the meat with the vegetables and juices.
Squeeze fresh lime juice over the fajita mixture before serving to brighten and balance the flavors perfectly.