TRIM chicken breasts and cut into strips.
COMBINE cumin, salt, pepper, paprika, broth, salsa, and garlic in a small bowl.
PLACE chopped potatoes on the bottom of a 5-6 quart slow cooker or large Instant Pot. Nest chicken and diced red pepper on top of potatoes and pour broth mixture over chicken.
COVER slow cooker with lid and cook on low for 8 hours or on high for 4 hours. Or, seal Instant Pot and cook on "stew" for 25 minutes. Once time is up, manually release steam if using an Instant Pot, stir in cilantro and break up chicken as desired — we like large chunks, but shredded works too!
SERVE and enjoy!