Ingredients

The following ingredients have 7 Servings
  • 1 tbsp chili powder
  • 3 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 2 tsp minced garlic
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp chipotle powder (optional)
  • 1 cup frozen corn
  • 3/4 cup diced onion (about half large onion)
  • 2 cloves minced garlic
  • 1 14 oz can fire roasted tomatoes
  • 1 8 oz can diced green chilis
  • 1 14 oz can black beans (drained)
  • 1.5 - 2 lbs chicken breast
  • 3/4 cup chicken stock or broth
  • 2 tbsp apple cider vinegar
  • Juice of 1 lime (optional)
  • fresh cilantro for garnish

Instruction

  • For the Slow Cooker:
  • Begin by mixing together all the spices in a small bowl. Set aside.
  • In your slow cooker combine tomatoes, beans, corn, diced green chilis, and spices. Nestle Chicken on top, then garlic and onion.
  • Now top with chicken stock and apple cider vinegar.
  • Cook on low for 4-6 hours or until chicken can be easily shredded apart with a fork.
  • For the Instant Pot:
  • Begin my mixing together all the spices in a small bowl. Set aside.
  • Set your Instant Pot to the saute function. Once hot, coat with oil, then add diced onion, garlic, and corn. Cook for 3-4 minutes, select cancel.
  • Add tomatoes, chilis, beans, and spices. Mix, then top with chicken. Finally add in broth and apple cider vinegar.
  • Select the manual function for 8 minutes. Once complete, use a quick release.
  • Open the lid and shred the chicken. Serve immediately.