Start by heating up a big Dutch oven or a sturdy pot over medium-high heat. Drizzle in some oil and give it a swirl to coat the bottom. Toss in the garlic, onion, carrots, and celery, letting them sizzle and soften for about 5 minutes—don’t forget to stir now and then!

Next, add the chicken breasts, beans, diced tomatoes, chicken broth, a splash of Frank’s Red Hot sauce, a touch of maple syrup, and all the cozy spices like cumin, chili powder, and smoked paprika. Give everything a good stir so it’s well mixed. Pop the lid on, let it come to a bubbling boil, then turn the heat to low and let it simmer for 25 minutes.

Warm up a large skillet over medium heat and add a swirl of oil to coat the surface. Toss in the garlic, onion, carrots, and celery, letting them cook and soften for about 5 minutes, giving them a gentle stir now and then.

Once they’re ready, move everything into a large slow cooker. Add the beans, diced tomatoes, chicken broth, a dash of Frank’s Red Hot sauce, a drizzle of maple syrup, and the spices—cumin, chili powder, and smoked paprika. Stir everything together until it’s nicely combined.

Place the chicken breasts on top and gently press them down so they’re submerged. Cover the slow cooker and let it work its magic—set it to Low for 8 hours or High for 4 hours.

Layer the ingredients into your Instant Pot in this order: garlic, onion, carrots, celery, beans, a drizzle of maple syrup, cumin, chili powder, smoked paprika, chicken, chicken broth, Frank’s Red Hot sauce, and diced tomatoes. Resist the urge to stir—just leave everything as is!

Secure the lid, set the pressure valve to Sealing, and select Pressure Cook or Manual on High for 30 minutes.

When the cooking time is up, carefully do a quick pressure release by turning the valve to Venting. Wait until the float valve drops completely before opening the lid.

Take out the chicken breasts and use two forks to shred them into bite-sized pieces. Place the shredded chicken back into the slow cooker, Instant Pot, or Dutch oven. Add a scoop of cream cheese or crumbles of blue cheese, stirring until it melts and blends into the mixture. Let it sit for a few minutes to soak in all the flavors.

Serve it up warm, topped with fresh cilantro, green onion, a sprinkle of blue cheese, and your favorite tortilla chips or a slice of cornbread on the side.