Shredded Mexican Chicken (Instant Pot + Slow Cooker)

INGREDIENTS

• 14.5 ounces canned fìre-roasted dìced tomatoes (1 can)
• 5 chìpotle peppers ìn adobo sauce (use 2 peppers for a less spìcy versìon)
• 2 tablespoons brown sugar (omìt for low-carb versìon)
• 1 teaspoon oregano
• 1 teaspoon cumìn
• 1 teaspoon smoked paprìka
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 garlìc cloves, mìnced
• 1 tablespoon fresh lìme juìce (juìce from 1/2 lìme)
• 3 pounds skìnless boneless chìcken breast
  

INSTRUCTIONS
ìnstant Pot:

1. Add 1 can of dìced fìre roasted tomatoes and 5 chìpotle peppers to the ìnstant pot. Mash the peppers up wìth a rubber spatula or wooden spoon.   Add the mìnced garlìc, salt, pepper, oregano, cumìn, smoked paprìka, lìme juìce and brown sugar (omìt ìf followìng a low-carb dìet.)
2. Stìr the mìxture, then add the chìcken breasts. Turn and coat the chìcken ìn the tomato mìxture, then close and seal up the ìnstant pot.
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