Slow Cooker: 

1. If you are adding the optional vegetables such as onion, bell peppers, and zucchini, sauté those in one tablespoon of cooking oil such as avocado oil prior to adding them to the crockpot. 
2. Add all ingredients into the slow cooker and cook on high for 4 hours or low for 6-8 hours.
3. After cooking, remove chicken from the slow cooker, shred, and return. Gently stir then serve.

Stovetop:

1. Heat a dutch oven or large soup pot with lid over medium heat.
2. Add one tablespoon of oil to the pan then add any of the optional vegetables such as onions and bell peppers. Cook until translucent. 
3. Add all seasonings and stir for an additional 30 seconds until fragrant.
4. Add chicken broth and chicken breast and simmer with lid for approximately 15 minutes. 
5. Remove lid and add remaining ingredients (beans and corn). Simmer for an additional 10 minutes.
6. Remove chicken and shred. Return, stir, and serve. 

Pressure Cooker:

1. Turn on the saute function and add one tablespoon of cooking oil such as avocado oil.  Add any vegetables such as onion and bell pepper and saute until translucent. Then add all seasonings and continue to stir for approximately 30 seconds until they are fragrant.
2. Cancel saute mode and add chicken breast, broth, and all other ingredients. Add the lid and ensure it is set to the “sealing” position. 
3. Pressure cook on high for 20 minutes then let the pressure release naturally for 10 minutes.
4. Remove the chicken from the pot to shred. Return and stir before serving.