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PdfPrep time: 5 mins | Yield: 4–6 servings
Ingredients
Arrange: Place frozen chicken breasts in the pot. If they are stuck together, try to separate them slightly or add 2–3 minutes to the cook time.
Layer: Pour the salsa, taco seasoning, beans, and corn over the chicken.
Cook: Seal the lid and set to High Pressure for 15 minutes (for individually frozen breasts) or 20 minutes (if they are a solid frozen block).
Release: Allow a natural pressure release for 10–15 minutes before opening the valve to vent remaining steam.
Shred: Remove chicken, shred with two forks, and stir back into the sauce.
Method B: Slow Cooker (Hands-Off)
Combine: Place the frozen chicken, salsa, seasoning, beans, and corn in the slow cooker.
Cook: Set to Low for 6–8 hours or High for 4 hours.
Finish: Once the chicken is tender enough to pull apart, shred it directly in the pot and mix with the juices.