Add chicken broth, tomatoes, diced onion, minced garlic, chili powder, cumin, and paprika to your slow cooker. Salt and pepper your chicken breast(s) and add to slow cooker. Cook on low for 6 hours.
Remove chicken and shred. Add back to slow cooker.
Add black beans and frozen corn and let cook until heated.
Stir in lime juice. Garnish with: Plain Greek yogurt, diced avocado, diced red onion, pico de gallo, shredded cheese, cilantro
Add chicken broth, tomatoes, diced onion, minced garlic, chili powder, cumin, and paprika to your Insantpot.
Salt and pepper your chicken breasts and add to the top of your pot.
Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes.
Let the pressure release naturally for about 10 minutes (do not use the quick lever for 10 minutes). Then quick release the rest, using the release lever.
When the pot has depressurized, remove the chicken and shred it with two forks.
Return the chicken to the pot, and set to saute mode. Add black beans and frozen corn and let cook until heated.
Turn Instanpot off and add lime juice and cilantro for additional flavor.
Garnish with: Plain Greek yogurt, diced avocado, diced red onion, pico de gallo, shredded cheese, cilantro