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Export 15 ingredients for grocery delivery
Step 1
Slow Cooker: Preheat large skillet on medium heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally.
Step 2
Transfer to a large slow cooker along with beans, diced tomatoes, Frank's red hot sauce, maple syrup, cumin, chili powder, smoked paprika and salt. Stir to combine.
Step 3
Add chicken breasts and push on them to sink in. Cover and cook on Low for 8 hours or on High for 4 hours.
Step 4
Instant Pot: In Instant Pot, add ingredients in the following order: garlic, onion, carrots, celery, beans, maple syrup, cumin, chili powder, smoked paprika, salt, chicken, Frank's red hot sauce and diced tomatoes. Do not stir!
Step 5
Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 30 minutes.
Step 6
To release the pressure, do quick release by turning pressure valve to Venting position until float valve drops down.
Step 7
Remove chicken breasts, shred with 2 forks and return to the slow cooker/Instant Pot. Add blue cheese, stir and let sit for a few minutes.
Step 8
Serve hot, garnished with cilantro, green onion and lime. And tortilla chips if you have any.:)
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