Add the olive oil to a large skillet over medium heat.
Add the bell peppers & onion.
Saute 5-7 minutes.
Add the garlic and sauté an additional 1-2 minutes.
Add the chicken and cook through.
While the chicken is cooking.
Combine the lime juice, salt, cumin, chipotle pepper & cilantro in a small bowl.
Once the chicken is cooked through, pour the sauce over the chicken & veggies.
Reduce the heat to low and simmer 5-10 minutes.
Remove from the heat and set aside.
Pour 1 cup of salsa in the bottom of the crock pot.
Tear the tortillas into strips and layer 2 tortillas on top of the salsa.
Pour half of the chicken fajita mixture on top of the tortillas.
Top with 1 cup of salsa.
Layer 2 more tortillas on top of the salsa, then top with the remaining chicken fajita mixture.
Top with another cup of salsa.
Top with the remaining 2 tortillas, then cover with the remaining salsa.
Cook on low for 3-6 hours.
Notes
Vegetarian Option: Replace the chicken with 1 lb of additional veggies, such as additional bell peppers or zucchini.Gluten Free Option: Use corn tortillas instead of flour tortillas.