Start by slicing your colorful bell peppers and onion into thin strips. Mince the garlic finely. Season the chicken with salt, black pepper, chili powder, cumin, and paprika.

In your slow cooker, layer the sliced bell peppers and onions at the bottom. Top with the seasoned chicken. Drizzle olive oil and sprinkle any remaining seasonings. Pour in the chicken broth or water and squeeze lime juice.

Cover the slow cooker and set it on low for 5–6 hours or high for 2.5–3 hours until the chicken is tender and easily shreds.

Once done, remove the chicken from the pot and shred it. Return the shredded chicken and mix it with the peppers and onions.

Serve in warmed tortillas, topped with your choice of sour cream, cheese, salsa, or cilantro and lime wedges.