Prep bell pepper, carrots and sweet potato as noted. Set aside.
Add avocado oil to dutch oven and heat to medium heat.
Season chicken with salt and pepper, and add to pot to brown for 3-4 minutes per side. Then, remove from pan and set aside on a plate.
Add broth to pot and deglaze the pan. Add the rest of the stew ingredients inlcuding the chicken, except for the olives, and bring to a boil. Once boiling, turn heat down to low, cover and simmer for about 30 minutes until chicken is fully cooked through. Add olives for the last 5 minutes.
Once the chicken is done, taste test and add more salt or seasonings to taste.
Serve and enjoy! Top with chopped cilantro if you like.
Notes
For cooking in a slow cooker:
Prep ingredients as noted.
Add all of the ingredients to the pot (except omit the avocado oil) and cook on low for 6 hours.
Follow serving instructions above once done.
For cooking in an Instant Pot/Pressure Cooker:
Prep ingredients as noted.
Press the sauté button on the Instant Pot and add avocado oil. Once hot, add in seasoned chicken and brown on all sides (3-4 minutes per side). Press "cancel" button on Instant Pot once chicken is browned.
Add in all remaining ingredients to the Instant Pot with the chicken.
Secure the lid on the Instant Pot and close the pressure valve. Press "soup" button and set the time for 15 minutes. Once the time is up, let the pressure naturally release for 10 minutes and then carefully manually release the remaining pressure.