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Season the chicken breasts with 2 tablespoons of fajita seasoning. Massage the dry rub into the chicken and let it rest for 10 minutes.
Toss the peppers and onions with 1 tablespoon of avocado oil and the remaining fajita seasoning.
Transfer the chicken to the slow cooker and place the peppers and onions on top of the chicken.
Add the salt and salsa to the slow cooker and toss.
Cover the slow cooker and cook everything for 2 hours on high or 4-6 hours on low. Toss the peppers and onions (if possible) halfway through the cooking time.
When the chicken’s internal temperature is 165ºF remove the chicken from the slow cooker. Slice into thin strips and add it back into the slow cooker. Toss with the peppers, onions, and sauce.
Turn the heat on the slow cooker to warm and let the chicken soak up the sauce for 10-15 minutes.
Add fresh lime juice, toss, and serve with your favorite fajita fixings.