Description
This creamy chicken green chile potato bowl is an easy Instant Pot or slow cooker dinner made with tender chicken, potatoes, enchilada sauce, corn and melty cheese for and an easy dump and go dinner.
Ingredients
Scale
- 1/2 cup chicken broth
- 20 oz chicken tenderloins (frozen or fresh)
- Pinch of smoked paprika
- Pinch of kosher salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 20 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can green chile enchilada sauce
- 1 (15.25 oz) can corn, drained
- 1 (10.5 oz) can Campbell's cheddar cheese soup
- 1 cup shredded colby jack cheese
- Sour cream and chopped cilantro, for serving
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Add chicken tenderloins into the pot.
- In a small bowl stir the paprika, salt, cumin, chili powder, pepper, onion powder and garlic powder together. Sprinkle half of the mixture over the chicken. Add in the potatoes and sprinkle the remaining seasoning over the top.
- Dump in the green chiles, enchilada sauce, corn and cheese soup.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Shred the chicken and stir in the cheese.
- Serve in bowls and top with a dollop of sour cream and some chopped cilantro.
Slow Cooker Instructions:
- Add broth, chicken, paprika, salt, cumin, chili powder, pepper, onion powder, garlic powder, potatoes, green chiles, enchilada sauce, corn and cheese soup into slow cooker. Stir well.
- Cover and cook on low for 3 hours.
- Shred the chicken and stir in the cheese.
- Serve in bowls and top with a dollop of sour cream and some chopped cilantro.
- Category: Chicken
- Method: Instant Pot or Slow Cooker