Place chicken in slow cooker or Insta Pot. Stir in stock, spices and stir. Add vegetables and beans. Cook on low for 5 hours or on high for 3 hours. Cook to internal temp of 165°F. Remove chicken and shred. Place back in pot and serve either over rice or in a bowl by itself.


Garnish with fresh chopped cilantro and sliced jalapenos. If desired, add grated white cheddar cheese. If you prefer beans that are firmer, don’t add until last 2 hours of cooking. If using an Insta Pot cook time will be 15 minutes on HIGH. If you are a purist, you can cook dry beans first in Insta Pot for 25 minutes on HIGH separately…then remove, drain and continue with Chili recipe.