Monday, June 3, 2019


  •  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

For the Slow Cooker:
  1. Begin by mixing together all the spices in a small bowl. Set aside.
  2. In your slow cooker combine tomatoes, beans, corn, diced green chilis, and spices. Nestle Chicken on top, then garlic and onion.
  3. Now top with chicken stock and apple cider vinegar.
  4. Cook on low for 4-6 hours or until chicken can be easily shredded apart with a fork.

For the Instant Pot:

  1. Begin my mixing together all the spices in a small bowl. Set aside.
  2. 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.
  3. Add tomatoes, chilis, beans, and spices. Mix, then top with chicken. Finally add in broth and apple cider vinegar.
  4. Select the manual function for 8 minutes. Once complete, use a quick release.
  5. Open the lid and shred the chicken. Serve immediately.
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