Slow-Cooker Tex-Mex Chicken

Slow-Cooker Tex-Mex Chicken created by IngridH

From Kraft Food & Family, Fall 2007

Ready In:
6hrs 20mins
Serves:
Units:

ingredients

  • 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

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

@Vino Girl
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@Vino Girl
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"From Kraft Food & Family, Fall 2007"

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  1. IngridH
    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!
  2. IngridH
    Slow-Cooker Tex-Mex Chicken Created by IngridH
  3. Adrienne in Reister
    Sooooo let's just say I would have submitted a picture had there been something to take a picture of. The family literally annihilated this tasty dish from the moment I lifted the crockpot lid. There were no leftovers. A definite new favorite and keeper! Thanks for a great recipe!
  4. adymommy
    My husband and I ate this over tortilla chips with some cheese and sour cream. It was good however we were expecting more of a meal not a dip or nacho topper. I do plan to make this again. I think it will be great for super bowl parties. Thanks!
  5. Penni J.
    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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