Slow-Cooker Tex-Mex Chicken

READY IN: 6hrs 20mins
Recipe by Vino Girl

From Kraft Food & Family, Fall 2007

Top Review by JennK

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.

Ingredients Nutrition

  • 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 12 cups salsa (TACO BELL HOME ORIGINALS Thick 'N Chunky)
  • 1 cup shredded mexican cheese (KRAFT Mexican Style Shredded Four Cheese)


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

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