For the Instant Pot:

1. In a small bowl combine the chili powder, cumin, seasoned salt, pepper, paprika, oregano and pepper. Take the mixture and rub it all over the chicken breasts until they are coated well. Place the chicken in the Instant Pot. Pour in the chicken broth.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. 
3. While the chicken is cooking prepare the salad ingredients.
4. When time is up on Instant Pot let it sit for 5-10 minutes then move the valve to venting. Remove the chicken and place it on a cutting board. Use a serrated knife to slice the chicken into across the grain. 
5. Serve chicken on top of romaine lettuce surrounded by other toppings and your favorite dressing.

For the Slow Cooker: 

1. In a small bowl combine the chili powder, cumin, seasoned salt, pepper, paprika, oregano and pepper. Take the mixture and rub it all over the chicken breasts until they are coated well. Place the chicken in the slow cooker. Pour in the chicken broth.
2. Cover and cook on low for 4-6 hours. 
3.  Prepare the salad ingredients. Remove the chicken and place it on a cutting board. Use a serrated knife to slice the chicken into across the grain. 
4. Serve chicken on top of romaine lettuce surrounded by other toppings and your favorite dressing.