Dice and slice all the veggies, mince cilantro, and combine them in a mixing bowl. Add salt, chili powder, and cumin and mix everything well.
Spread half of the vegetable mixture in the bottom of the crock pot.
Layer chicken breasts on top of the veggies.
Spread remaining vegetable mixture on top of chicken.
Close the crock pot and cook on HIGH for 4-5 hours.
Take the chicken out once it's cooked and shred it using two forks.
Strain veggies from the juices and add veggies to the chicken. Add about 1/2 cup of the strained juices to the chicken and mix well. (Broth that remains from cooking chicken is actually very tasty. Save it and use it in soup or to make a sauce.)
Cooking In Instant Pot:
*You will need a cup of chicken stock in addition to other ingredients.* Dice and slice all the vegetables and cilantro and mix it together in a bowl with herbs and seasoning.
Spread half the vegetable mixture in the bottom of the Instant Pot. Place chicken over the vegetables and spread remaining vegetable mixture over the chicken. Pour a cup of chicken stock all around.
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 16-18 minutes. (18 minutes for larger chicken breasts.)
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 chicken. Add about 1/2 cup of juice back in with the chicken.