Chicken Fajitas in a Crock Pot
From Chet's Crock newsletter

2 lb. boneless, skinless chicken 
1 onion, thinly sliced 
1 red or green bell pepper, sliced 
2 tsp. chili powder 
1/2 tsp. ground cumin 
1/4 tsp. salt 
1/2 cup chicken broth 
1 tbsp. fresh lime juice 
8-10 flour tortillas, warmed up
1/2 c cheddar cheese, grated
Sour cream 
Guacamole 
Lettuce and tomato as desired 

Cut chicken into 1/2 inch diagonal strips. Place  in crock pot.
Top with onion, bell pepper, and lime. In a small bowl, combine
chili powder, cumin, salt, and broth. Pour mixture over chicken.
Cover and cook on low for 6 to 7 hours or until chicken is tender. 
Spoon several slices of chicken mixture with sauce into center of
each warm tortilla. Fold over. Top with sour cream, guacamole, cheese,
lettuce and tomatoes.