Slow-Cooker Tex-Mex Chicken

By carol gorman

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
• 2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
• 2 Tbsp. 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.