Ingredients
Scale
- 1 lb chicken breasts, boneless/skinless
- 2 tbsp taco seasoning
- 28 oz petite diced tomatoes (do not drain)
- 2 cups sweet corn (frozen or canned works)
- 1/4 tsp salt
- 2 cups chicken broth
- 1 cup salsa verde
- 8 oz cream cheese
- Avocado (for topping)
- Shredded cheese (for topping)
- Sour cream (for topping)
- Diced tomatoes (for topping)
Instructions
- Prepare your ingredients by chopping fresh toppings like avocado or tomatoes.
- For Slow Cooker: Place all ingredients in the slow cooker and cook on low for 6 hours or high for 4 hours. Shred chicken and whisk in cream cheese before serving.
- For Instant Pot: Add all ingredients to the pot, set to manual high pressure for 10 minutes, then follow natural pressure release guidelines. Shred chicken, stir in cream cheese, and serve.
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker) or 30 minutes (Instant Pot)
- Category: Main
- Method: Slow Cooking/Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg