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)

Directions

  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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