Ingredients
Scale
- 1 lb chicken breasts, boneless/skinless
- 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 and chop fresh toppings.
- For Slow Cooker: Combine all ingredients in the slow cooker. Cook on low for 6 hours or high for 4 hours. Shred chicken and whisk in cream cheese before serving with toppings.
- For Instant Pot: Add chicken, seasoning, tomatoes, corn, broth, and salsa to the pot. Cook on manual high pressure for 10 minutes with a natural pressure release for 15 minutes. Shred chicken, mix in cream cheese, return chicken to the pot, and serve with toppings.
- Prep Time: 10 minutes
- Cook Time: Slow Cooker (6 hours) / Instant Pot (25 minutes)
- Category: Main
- Method: Slow Cooking/Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg