Slow-Cooker Tex-Mex Chicken (Shelby Township, MI)

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.