1 pound chicken breasts
1 medium sized yellow onion
2 garlic cloves
1 green bell pepper
1 red bell pepper
2 tablespoons lime juice
1/2 teaspoon oregano
1/2 teaspoon groun cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper

Remove the bones and skin from the chicken breasts and cut into 1/2 inch wide strips. Peel the onion and cut into 1/4 inch thick rings; put the onion in the slow cooker. Peel the garlic and mince with a sharp kitchen knife. Remove the stems and seeds from the green and red peppers and cut into 1/4 inch wide strips.

Combine the garlic, lime juice, oregano, cumin, chili powder, and black pepper in a medium sized mixing bowl. Add the chicken and toss well to coat. Pour the chicken and juice mixture over the onion. Cover and cook on low setting for 6 to 8 hours.

About 30 minutes before serving, stir in the green and red pepper strips, continue cooking, covered, on low for the remaining 30 minutes.

Spoon over warm flour tortillas and top with chopped tomato, sour cream, grated Colby cheese and guacamole.