Slow-Cooker Tex-Mex Chicken

Slow-Cooker Tex-Mex Chicken
Slow-Cooker Tex-Mex Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound boneless, skinless chicken breasts, cut into 1-inch-wide strips

  • 2

    tablespoons taco seasoning mix

  • 2

    tablespoons flour

  • 1

    green pepper, cut into 1-inch-wide strips

  • 1

    red pepper, cut into 1-inch-wide strips

  • 1

    cup frozen corn

  • 1 1/2

    cups chunky salsa

  • 1

    cup KRAFT Tex Mex Shredded Cheese

Directions

1.Toss chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except shredded cheese; cover with lid. 2.Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). 3.Stir before serving. Top with shredded cheese. Footnotes Special Extra: Serve spooned over hot cooked rice. Garnish with sliced green onions and chopped cilantro. Creative Leftovers: Cool any leftovers, then refrigerate up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in flour tortillas.

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