Slow cooker Directions
In a 6 qt. slow cooker, add the onions, garlic, peppers, salsa, and spices to the bottom of the slow cooker.
Arrange the chicken in an even layer on top of the onions, garlic, salsa and spices. Season with salt and pepper.
Add the broth on top of the chicken.
Add broth and place lid on slow cooker.
Set heat to HIGH and cook for 5-6 hours or until chicken is done.
Or you could set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
Carefully remove the chicken breasts from the slow cooker and place on a cutting board. Use two forks to shred the chicken. Transfer the chicken shreds back into the broth in slow cooker. If you had the slow cooker on low, turn heat to HIGH. IF you already had it on HIGH, leave it on that setting.
Add coconut milk, stir and close the lid. Let broth with the coconut milk added in heat up all the way.
Add in the fresh lime juice and cilantro. Check the seasoning and add salt and pepper, if needed.
Ladle out to bowls and garnish with desired topping. A serving idea is with more cilantro (if you like it, or parsley), jalapeño slices, and lime wedges (optional). If you have avocado, add a couple slices on top.
Stovetop Directions
Place a large saucepan with lid (or Dutch oven) over medium heat. Add the olive oil (or you could use coconut oil or even ghee). When it has heated up, add in the onions and peppers (if using. Saute for about 5 minutes, stirring and the onion should be translucent and peppers should start to soften.
Add in spices, salt and pepper. Stir all together and saute’ about another minute.
Add the chicken on top of the onion mixture. Let it get color on one side (about 2 minutes), and then turn chicken over so it gets a little color on the other side (about 2 minutes). You’re not browning chicken, just giving it a little color.
Add in one cup of the broth and raise the heat to bring to a boil.
After it comes to a boil, lower the heat to a simmer for about 12-15 minutes, or until chicken cooked through.
Add in remaining broth and coconut milk. Bring broth to a low simmer. Let simmer for about 12 minutes.
Remove pot from the stove. Add in the fresh lime juice and cilantro (if using).
Adjust the seasoning with more salt, pepper and spice, to your taste. Add more fresh lime juice if you feel it needs more.
Ladle out to bowls and garnish with more cilantro, jalapeño slices(or fresh parsley)and lime wedges (optional). IF you have avocado, add a couple slices on top.
Instant Pot Directions
Select ‘Saute’ function on Instant Pot
Add oil. Once oil has heated up, add onion, bell pepper, and jalapeño.
Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
Add garlic and spices and stir together. Cook for about 1 minute.
Press ‘Cancel’. Place chicken breasts on top of the onion mixture and add in 2 cups of broth.
Lock lid into place. Turn the vent valve to ‘Sealing’ position.
Select the ‘Manual’ or ‘High Pressure’ setting and set cook time to 20 minutes.
When cooking time is ready, let the pressure release naturally for 5-10 minutes then release remaining pressure using the quick-release method (if it didn’t change on its own, switch vent valve to ‘Venting’ position)
Release and remove the lid and add coconut milk, lime juice, and fresh cilantro. Stir to combine. Check the seasoning and adjust with salt, pepper, spice, to your taste.
Ladle out to bowls and garnish with more cilantro, jalapeño slices(or fresh parsley)and lime wedges (optional). IF you have avocado, add a couple slices on top.