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Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion starts to soften a little bit and it is aromatic.
To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.
Cover and let it cook on high 3 hours.
To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until all the cheese has melted.
At the end of cooking using two forks shred the chicken breast.
While serving, top it with fresh cilantro, Sour cream, Avocados.
Set the Instant Pot to Saute mode. Once hot add oil.
Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.
Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped)
Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt.
Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.
Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.
Carefully remove Chicken breast in a plate and shred the chicken breast using forks.
To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half & half. Stir well until all the cheese has melted.
Add back the shredded chicken to the pot. Stir well.
While serving garnish with fresh coriander leaves.