You can use a 3-quart or a 6-quart Instant Pot. Note that the 6-quart pressure cooker will take a few minutes longer to build pressure and release pressure.
Combine all ingredients except for chicken in an Instant Pot and whisk them together.
Add in chicken thighs and gently stir to coat the meat evenly. Make sure to spread the chicken evenly throughout the pot.
Close the lid of Instant Pot and make sure it is latched. Turn the steam valve to “seal” and set the pressure cooker to cook at high pressure for 15 minutes.
Let the pressure cooker do a natural release for about 10 minutes and then carefully do a quick release. (Make sure to consult your pressure cooker manual for exact buttons and instructions.)
Take chicken out once it’s cooked and shred it using two forks. Strain veggies from the juices and add veggies to the shredded chicken. Add about 1/2 cup of juice back in with the chicken. (Add more juices if you wish.)
Tip: you can use these juices leftover from cooking the chicken to make chicken tortilla soup or another soup with similar flavor pallet.
Slow Cooker Instructions:
Combine all ingredients except for chicken in the slow cooker and whisk them together.
Add in chicken thighs and gently stir to coat the meat evenly. Make sure to spread the chicken evenly throughout the pot.
Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
Take chicken out once it’s cooked and shred it using two forks. Strain veggies from the juices and add veggies to the shredded chicken. Add about 1/2 cup of juice back in with the chicken.
Stovetop Instructions:
In a small bowl, combine all the ingredients except chicken and mix well.
Preheat a Dutch oven over medium heat and pour in the vegetable and liquid mixture.
Let the mixture heat through and nestle in chicken until completely coated.
Lower the heat to low and close the lid. (Make sure to leave a small crack if needed, for steam to escape.)
Cook for about an 45 minutes but make sure to stir every 15-20 minutes.
Take chicken out into a bowl and use 2 forks to shred it.
Meanwhile, let the liquids and veggies simmer over-medium low heat until some liquids cooks out. (Another 10-15 minutes.)
Add shredded chicken back into the pot and mix with thickened liquids and veggies. Take off heat.
To Crisp The Chicken:
Preheat the skillet (or another cooking pan) over medium-high heat. Add a little bit of oil to grease the bottom of the pan. (You can choose to brown a small portion of chicken or a large one. Whichever amount you choose, select the pan accordingly because you don’t want to overcrowd the meat.)
Sauté for about a minute and then add some of the cooking broth into the pan, quickly stir and let the juice cook out as the bottom of the meat browns. Stir a couple of times and let a few more pieces get brown.
Take the chicken out of the pan and serve as tacos or any other way.