A hands-off chicken fajita recipe that's loaded with flavor.
In a small bowl, combine kosher salt, black pepper, chili powder, garlic powder, onion powder, smoked paprika, and cumin.
In a 6 quart Crockpot, add chicken breasts, orange juice and 1/2 the amount of seasoning mixture.
Top chicken breasts with bell peppers and onions. Drizzle with olive oil and top with remaining seasoning. Cook on high for 3 1/2 - 4 hours. Slow cooker times vary greatly, make sure chicken breasts have cooked to a minimum of 165 degrees. Top with fresh lime juice and cilantro.
To serve chicken sliced, remove chicken brests and let rest. Then slice against the grain. Can be served shredded as well.