1-Pour half the canned tomatoes into a 6 or 7 quart slow cooker, and spread them evenly across the bottom.

2-Layer half the sliced bell peppers and half the sliced onions over the tomatoes; then sprinkle the minced garlic on top.

3-Place the chicken breasts over the vegetables for even cooking.

4-In a bowl, whisk together the chili powder, cumin, paprika, coriander (or oregano), salt, and pepper to make your seasoning mix.

5-Sprinkle half the seasoning evenly over the chicken; flip the breasts and sprinkle the remaining seasoning on the other side.

6-Add the rest of the tomatoes, then layer the remaining bell peppers and onions on top.

7-Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours, until the chicken is cooked through and the vegetables are tender.

8-Remove the chicken and cut it into strips or shred it using two forks.

9-Ladle out and discard 1 cup of the broth from the slow cooker to reduce excess liquid.

10-In a small bowl, whisk the lime juice with honey (if using) and add it to the slow cooker along with the chicken; toss gently to combine and season with additional salt if needed.

11-Serve warm in warmed tortillas with your choice of optional toppings.