Crockpot Chicken Fajitas

• 1 1/2 to 2 pounds boneless skinless chicken breasts
• 1 (14.5-ounce) can diced tomatoes with juice (I used fire roasted)
• 2 (4-ounce) cans diced green chiles (I used mild)
• 3 bell peppers, sliced (I use a variety)
• 1 white or yellow onion
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper

For serving

• 12 fajita-size flour tortillas

Toppings:

• Lime wedges
• sour cream
• shredded cheese
• guacamole
• avocados sliced
• Pico de Gallo
• salsa
• cilantro leaves