All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.Pat chicken dry, and season all over with half the taco seasoning and 1/2 tsp. salt.
Start The Meal
Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid.
Combine red bell pepper, remaining taco seasoning, corn, cream cheese, 1/2 tsp. salt, and 1/4 tsp. pepper in a clean slow cooker.Top with chicken.Turn slow cooker on to low heat. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 hours.
Add Pasta and Sauce
When 10 minutes are left to cook, carefully shred chicken in slow cooker. Stir in pasta and cheese sauce.
Finish The Dish
Plate dish as pictured on front of card, garnishing with *cheese *, ** tortilla strips *, and *hot sauce ** (to taste). Bon appétit!
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