Slow-Cooker Tex-Mex Chicken
By carol gorman
Super easy and good, this Tex-Mex Chicken dish is slow cooked all day and sprinkled with cheese right before serving.
- 4
- 15 mins
- 390 mins
4.6/5
(7 Votes)
Ingredients
- 1 pound chicken breasts, boneless skinless, cut into 1-inch-wide strips
- 2 tablespoons (about 1/2 of 1 ounce package) TACO BELL® Taco Seasoning Mix
- 2 tablespoons flour
- 1 each green and red pepper, cut into 1-inch-wide strips
- 1 cup frozen corn
- 1 1/2 cups TACO BELL® Thick & Chunky Salsa
- 2 cups hot cooked long-grain white rice
- 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 2 green onions, sliced
Preparation
Step 1
Toss chicken with seasoning mix and flour in slow cooker. Add vegetables and salsa; mix well. Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
Stir chicken mixture. Serve over rice topped with cheese and onions.
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