Chunky Chicken Tortilla Stew (Crockpot & Instant Pot)
You can’t spell Taco Tuesday without “YES” or “EAT”…
And when my picky kids EAT chicken chili that’s loaded with veggies, it makes this momma say, “YES!”
This can be done in the crockpot or in the Instant Pot- depending on what you have time for. Personally I fixed this in the slow cooker on a lazy Sunday and the house smelled amazing. I’ve included the Instant Pot directions below too.
Ingredients:
- 3 medium/large chicken breasts, thawed
- 2 cans fire roasted tomatoes
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 c carrots, diced
- 1 c celery, diced
- 1 c frozen corn
- 1 c diced mini sweet peppers
- 1 can tomato paste
- 2 tbsp chili powder
- 2 tsp garlic powder
- 2 tsp chopped oregano
- Sea salt & black pepper to taste
- 1 c organic veggie broth (Use 2 c if using instant pot)
Directions (Crockpot):
Add chicken to crockpot. Top with seasonings. Cover with remaining ingredients. Pour in broth. Cook on low 6-8 hours until chicken shreds easily. Serve with homemade tortilla chips- see my recipe for those here– and top with diced green onion. Option- add 2 tbsp plain Greek yogurt.
Directions (Instant Pot):
In your instant pot. Add 1 tbsp extra virgin olive oil. Dice chicken. Turn to “sear” setting. Add chicken and sear 2-3 minutes, stirring with spoon. Add remaining ingredients. Cover with broth. Close lid and set to “stew” setting. Instant Pot will preheat (PH) and then cook in approximately 40 minutes.
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