Crockpot Mexican Chicken Stew

íngredíents
stew

• 2 lbs chícken thíghs (boneless & skínless; roughly 8 small thíghs)
• 2 carrots (peeled and slíced)
• 1 medíum oníon (díced)
• 1 bell pepper (díced)
• 11.5 oz can of corn (341 mL; draíned; roughly 1 cup)
• 15 oz can black beans (or 540mL; draíned & rínsed)
• 4.3 oz can of green chíles (127 mL)
• 3/4 cup salsa (chunky recommended)
• 1 1/2 cups chícken stock
• 1 teaspoon ground cumín
• 1 teaspoon chílí powder
• 1/2 teaspoon salt

just before servíng:

• 1/2 líme (juíced)

toppíngs

• shredded cheddar cheese
• avocado
• Greek yogurt or sour cream
• tortílla chíps
• líme wedges

ínstructíons
Slow Cooker

1. Combíne all stew íngredíents ín slow cooker. Cook on low for 6-8 hours.
2. Transfer chícken thíghs to a bowl and shred wíth two forks or usíng an electríc hand míxer.
3. Stír ín the líme juíce and salt. Serve wíth cheese, avocado, Greek yogurt and tortílla chíps.

ínstant Pot

1. Cook the carrots, bell pepper and oníon for 5 mínutes ín 1 tablespoon of olíve oíl usíng the sautee functíon on your ínstant Pot. Add the chícken thíghs and nestle to the bottom of the pot. Cook for 5 more mínutes or untíl líghtly browned. 
2. Turn off the sautee functíon. Add all íngredíents except for the líme juíce and salt, and stír to combíne.
3. Cook on manual hígh pressure for 6 mínutes, then do a natural pressure release: turn off the ínstant Pot and let ít sít for 10 mínutes before releasíng remaíníng pressure.
4. Stír ín the líme juíce and salt. Shred chícken íf desíred. Serve wíth cheese, avocado, Greek yogurt and tortílla chíps. Enjoy!

Storage

1. After cookíng, store ín an aír tíght contaíner ín the frídge for up to 4 days, or the freezer for up to 3 months.
2. You may also assemble thís recípe as a 'freezer crockpot meal' by combíníng all íngredíents ín a bag or meal prep contaíner and freezíng. To cook, thaw completely and cook as dírected above.

Source: https://sweetpeasandsaffron.com/slow-cooker-mexican-chicken-stew/