Layer with the sliced bell peppers and large, sliced onions in the slow cooker.

Add boneless, skinless chicken breasts on top of the vegetables.

Mix chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper, then sprinkle over the chicken.

Spread minced garlic over the chicken and pour in chicken broth around the edges.

Squeeze fresh lime juice over the entire mixture.

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Shred the chicken in the crockpot using two forks and mix with the vegetables.

Serve with warm tortillas and toppings.