Slow Cooker Tex-Mex Chicken

Prep: 15 min

1 lb. boneless skinless chicken beasts, cut into 1-inch-wide strips
2 Tbsp taco seasoning mix
2 Tbsp flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1.5 cups chunky salsa
1 cup Kraft Tex Mex Shredded Cheese

Toss chicken with seasoning mix and flour in slow cooker. Stir in all remaining ingredients except the cheese; cover with lid.

Cook on LOW for 6-8 hours [or on HIGH for 3-4 hours].

Stir just before serving. Top with cheese.

Makes 4 servings, 1.5 cups each.


Excellent recipe - only I didn't use the flour because I forgot, and I didn't add cheese at the end to make it less fatty. I also added rice that I added when it was almost done cooking - it was fantastic!