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    You are in: Home / Recipes / Slow-Cooker Tex-Mex Chicken Recipe
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    Slow-Cooker Tex-Mex Chicken

    Slow-Cooker Tex-Mex Chicken. Photo by IngridH

    1/1 Photo of Slow-Cooker Tex-Mex Chicken

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    Vino Girl's Note:

    From Kraft Food & Family, Fall 2007

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    Units: US | Metric

    • 1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
    • 0.5 (1 1/4 ounce) package taco seasoning mix (TACO BELL HOME ORIGINALS Taco Seasoning Mix)
    • 2 tablespoons flour
    • 1 red pepper, cut into 1-inch-wide strips
    • 1 green pepper, cut into 1-inch-wide strips
    • 1 cup frozen corn
    • 1 1/2 cups salsa (TACO BELL HOME ORIGINALS Thick 'N Chunky)
    • 1 cup shredded mexican cheese (KRAFT Mexican Style Shredded Four Cheese)


    1. 1
      Mix chicken with seasoning and flour in slow cooker.
    2. 2
      Stir in all remaining ingredients except the shredded cheese; cover with lid.
    3. 3
      Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
    4. 4
      Stir just before serving.
    5. 5
      Top with the shredded cheese.
    6. 6
      Serve over rice and garnished with fresh green onions and cilantro.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on August 06, 2009


      Delish! I made a few small changes. I added black beans and omitted the green pepper. I also did not have any salsa so I used a can of diced tomatoes and added Mexican seasoning (cumin, garlic, onion powder). We ate them in tortillas. Definite crowd pleaser.

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    • on October 24, 2009


      This is always a hit at my house. I serve it over rice, then eat the leftovers with tortillas. I find it only needs to cook about 3-4 hours on low. Any longer than that and it starts to burn around the edges of the crock pot.

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    • on September 16, 2012


      As written, I'd have to give this only three stars, mostly because 3 hours on high is going to reduce cut up chicken breast to dry, tasteless mush. I substituted bone in skinless thighs, and they were just falling apart at the 3 hour mark. Once the cooking was over, I took the meat off of the bones, shredded it, and added back to the pot. I only had 1 cup of salsa, which was fortunate, as I thought there was a bit too much liquid when the cooking was done. I added a can of drained pinto beans at the end, just to thicken things up a bit and add a bit more substance. I also added a teaspoon or so of ground cumin to add a bit of smokey flavor. This was great over chipotle rice, and would also be good as enchilada or burrito filling. Thanks for sharing!

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    Read All Reviews (12)


    Nutritional Facts for Slow-Cooker Tex-Mex Chicken

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 389.0
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 7.0 g
    Cholesterol 107.2 mg
    Sodium 1449.6 mg
    Total Carbohydrate 33.4 g
    Dietary Fiber 5.6 g
    Sugars 7.3 g
    Protein 36.1 g

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