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Pour half of the salsa into the bottom of a 6 quart crock pot.
Top with half of the sliced peppers and sliced onions.
Sprinkle on 4 cloves garlic, minced.
Then top with 2 pounds boneless, skinless chicken breasts.
Sprinkle the tops of the chicken breasts with 1 packet fajita seasoning.
Top chicken breasts with remaining salsa, peppers, onions.
Squeeze 2 Tablespoons fresh lime juice over top.
Cover and cook on low for 6-8 hours (or high heat for 3-4 hours) or until chicken is cooked through (internal temperature 165F degrees).
Once cooked, remove chicken and shred using a couple of forks.
Put the shredded chicken back into the crock pot, cover and switch it to the "warm setting" until ready to serve.
Give it a taste, you may want to season with salt and pepper. Serve in flour or corn tortilas with all your favorite toppings.