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Suzolson

Slow-Cooker Tex-Mex Chicken

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Slow-Cooker Tex-Mex Chicken 0 Picture

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

Details

Servings 4

Preparation

Step 1

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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