In a small bowl mix the oregano, chili powder, cumin, cayenne pepper, salt and pepper.
Add the chicken breasts into the slow cooker and toss the dry seasoning in to coat the chicken. Add in the garlic cloves, peppers, onions and broth. Cook on low for 4 1/2-5 hours, until the chicken is falling apart.
Remove the chicken and shred it with two forks and don't worry if you have some bigger pieces... we're being rustic here ;-) Then go ahead and place the chicken back into the slow cooker to absorb even more flavor! Remove everything into a serving bowl and squeeze lime juice over top and toss.
1 cucumber, seeded and diced
3 tomatoes on the vine, diced
Mix all the ingredients together for a very refreshing salad that pairs perfectly with this dish!
I served the slow cooker fajita style chicken with corn tortillas and a dollop of sour cream.
On the side... rice cooked in vegetable broth, drained then tossed with a good amount of fresh chopped cilantro and a squeeze of lime juice! Of course seasoned with salt and pepper too.
*disclaimer: I had added 1 cup of vegetable broth and ended up with a lot of excess liquid, I adjusted the recipe- you will end up with plenty of natural juice from the peppers/onions and chicken*