This can be done in a slow cooker or Instant Pot — I love the saute then cook that you can do in the Instant Pot.  So good to make a bunch and eat for a week on freeze. I’ve been getting all of my meat from Butcher Box and the serving sizes makes this easy.

INGREDIENTS serves 6 – 8!

1 tbsp. coconut oil, bacon fat, or beef tallow
1 yellow onion, chopped
1 serrano or jalapeno pepper, minced
1 poblano pepper or 1/2 green bell pepper, chopped
4 cloves garlic, minced
1 tbsp. cumin
1 tbsp. chili powder
1 tbsp. oregano
2 tsps. coriander
1 tsp. smoked paprika
2 tsps. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
grated zest and juice of 1 lime
14 oz. can of chopped tomatoes
1 cup of chicken broth (or more tomatoes)
1 lb. boneless skinless chicken breasts
1 lb. boneless skinless chicken thighs

PROCESS

SLOW COOKER:

Omit the fat, add all other ingredients to cooker, cook on low for 5 hours, shred the meat with two forks and cook for another hour.

INSTANT POT:

Turn on the saute function, heat the oil, and chop your onion.  Add it to the pot, and while it is cooking chop the next vegetables, adding and giving a stir as you go. Add all of the spices (rub the oregano between your fingers to release the flavor) and lime zest, and give a stir. Add lime juice, tomatoes, and broth and stir all together. Add chicken.

Turn off the saute function, press Manual use High pressure, and adjust time to 20 minutes. Use the 20 minutes to make this guacamole. Quick release the pressure, and shred the meat with a fork.

As you eat the chicken, the left-over liquid would make a great base for tortilla soup!

May your days be truly delicious and satisfying!

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