Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tbsp taco seasoning
- 28 oz petite diced tomatoes (do not drain)
- 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 your ingredients by gathering them and chopping any fresh vegetables if needed.
- For the slow cooker: Combine chicken breasts, taco seasoning, diced tomatoes (with juices), corn, salt, chicken broth, and salsa verde. Cook on low for 6 hours or high for 4 hours. Shred the chicken and mix in cream cheese until blended.
- For the Instant Pot: Add all ingredients to the pot and set to manual high pressure for 10 minutes. Perform a natural pressure release for 15 minutes, then shred the chicken and mix in cream cheese until smooth.
- 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 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg