Mexican Chicken

It was a cold day and I was craving something with a Mexican flair so I threw this together. Since I hadn’t thought of it earlier in the day I made it in the Instant Pot but it can be easily made in the crock pot. Super easy and tasty. Plus, it can be low carb or with tortillas. My boys like the tortillas but I love it over some greens.

Ingredients:
3 lbs. chicken breast
1 box or BPA-free can of diced tomatoes (can do fire roasted for additional spice)
3-4 carrots, chopped
3-4 celery stalks, chopped
1 bell pepper, chopped
Hatch green chilis or salsa to desired taste
Sea salt
Pepper

Instructions:
Pour tomatoes into pot.
Top with chopped vegetables.
Add chicken breast, salt and pepper.
Stir to cover chicken.

Instant Pot:
Set manual to 20 minutes.
Once done, use quick release to release steam.
Crock Pot:
Cook on low for 6-8 hours or high for 4 hours.

Once cooking is complete:
Remove meat and shred.
If desire thicker sauce, use an immersion blender to blend sauce in pot and add chicken back to sauce.
If desire soup-like consistency, add chicken back to sauce without blending.