Slow Cooker Directions:

1. Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and black pepper), and beans, if using, to the bottom of a slow cooker. Arrange the chicken on top of the vegetables in a single layer.
2. Add the broth and place the lid on the slow cooker.
3. Set heat to LOW and cook 5-6 hours or until the chicken is done and the vegetables are tender.
4. Remove the chicken from the slow cooker and shred it with two forks. 
5. Return the shredded chicken to the slow cooker.
6. Turn the heat to HIGH. Add the coconut milk and stir. Add the beans, if using. Replace the lid and continue heating for an additional 15 minutes.
7. Stir in the lime juice and fresh cilantro.
8. Taste and adjust seasonings as desired. 
9. Serve garnished with chopped cilantro and lime wedges, if desired.

Stovetop Directions:

1. Place a large soup pot or Dutch oven over medium heat. 
2. Add oil and heat until it’s hot. 
3. Add the onions and peppers and saute for 5-6 minutes, stirring occasionally, until the veggies start to soften.
4. Add garlic, cumin, oregano, chili powder, salt, and pepper. Add the beans, if using. 
5. Continue to cook until fragrant, about an additional 30 to 60 seconds.
6. Lay the chicken in the pan over the onion and pepper mixture. Add 1 cup of broth and bring it just to a boil. 
7. Reduce the heat, cover, and simmer for 12-15 minutes or until chicken is cooked through. 
8. Shred the chicken in the pot using two forks (or, you can transfer the chicken to a cutting board to shred before returning it to the pot).
9. Add the remaining 1 cup of broth and coconut milk; return to a simmer. 
10. Cover the pan and allow the chili to simmer for an additional 10 minutes.
11. Remove from heat and stir in the lime juice and cilantro. 
12. Taste and adjust seasonings as desired. 
13. Serve garnished with chopped cilantro and lime wedges, if desired.

Instant Pot Directions

1. Select the ‘Saute’ function on the Instant Pot.
2. Add oil.
3. When the oil just starts to shimmer, add the onion, bell pepper, and jalapeno.
4. Saute 5 to 6 minutes, stirring occasionally, until onion and peppers start to soften.
5. Add the garlic, cumin, oregano, chili powder, salt, and pepper. Cook an additional 30 seconds or until fragrant.
6. Press ‘Cancel’. Add the chicken breasts and 1 ½ cups of broth.
7. Lock the lid into place. Turn the vent valve to the ‘Sealing’ position.
8. Select the ‘Manual’ or ‘High Pressure’ setting and set the cooking time to 10 minutes.
9. When cooking time is up, allow the pressure to naturally release for 10 minutes, then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position)
10. Remove the chicken from the Instant Pot and shred it with two forks. 
11. Return the shredded chicken to the Instant Pot. Add the beans, if using. 
12. Add the coconut milk, additional 1/2 cup of broth, if needed, lime juice, and fresh cilantro. Stir to combine.
13. Turn onto the sauté setting to heat through. Once hot, taste and season with additional salt and pepper as desired.