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)
- 1/4 tsp salt
- 2 cups chicken broth
- 1 cup salsa verde
- 8 oz cream cheese
Instructions
- Prepare all ingredients by chopping any desired toppings.
- For Slow Cooker: Add all ingredients to the slow cooker. Cook on low for 6 hours or high for about 4 hours. Shred chicken, mix in cream cheese until smooth, then serve with toppings.
- For Instant Pot: Combine chicken, taco seasoning, tomatoes, salt, broth, corn, and salsa verde in the pot. Cook on manual high pressure for 10 minutes followed by a natural release for 15 minutes. Shred chicken, stir in cream cheese until smooth, return chicken to pot and mix well before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker) or 25 minutes (Instant Pot)
- Category: Main
- Method: Slow Cooker/Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg