Coconut Lime Chicken Chili

 Kids rating: 5 stars

my rating: 4.5 stars

This is really good, like really really good, but what makes it amazing is that it's the easiest thing in. the. world. 

INGREDIENTS

• 3 boneless, skinless chicken breasts
• 1 (13.5 ounce) can coconut milk
• 1 (12 ounce) jar salsa verde
• 2 (14 ounce) cans white beans, rinsed and drained
• 2 cups frozen corn
• 1 (4 ounce) can diced green chilies
• 1 1/2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 lime
• diced avocado, shredded jack/ cheddar cheese, and/or tortilla chips for topping 

INSTRUCTIONS

FOR THE INSTANT POT:

1. Place everything up through the salt into the instant pot, seal, and cook on high pressure for 12 minutes.
2. Let natural release for 10 minutes then remove chicken, shred, and return to pot. Stir together and add a squeeze of fresh lime juice. Serve as is or with avocado and chips.

FOR THE SLOW COOKER:

1. Place everything up through the salt into the slow cooker and cook on low for 4-6 hours (or high for 2-4).
2. Remove chicken, shred, and return to the slow cooker. Stir together and add a squeeze of fresh lime juice. Serve as is or with avocado and chips.