Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tbsp taco seasoning
- 28 oz petite diced tomatoes (with juices)
- 2 cups sweet corn (frozen or canned)
- 2 cups chicken broth
- 1 cup salsa verde
- 8 oz cream cheese
Instructions
- Prepare all ingredients by measuring them out for efficiency.
- Slow Cooker Method: Combine all ingredients in the slow cooker. Cook on low for 6 hours or high for 4 hours. Shred the chicken and whisk in cream cheese before serving.
- Instant Pot Method: Add chicken, taco seasoning, tomatoes, corn, broth, and salsa to the pot. Cook on high pressure for 10 minutes, then shred the chicken after releasing pressure. Stir in cream cheese before serving.
- Prep Time: 10 minutes
- Cook Time: Slow Cooker (6 hours) / Instant Pot (10 minutes)
- Category: Main
- Method: Slow Cooking/Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg