Slow-Cooker Tex-Mex Chicken

• 1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
• 0.5 (1 1/4 ounce) package taco seasoning mix (TACO BELL HOME ORIGINALS Taco Seasoning Mix)
• 2 tablespoons flour
• 1 red pepper, cut into 1-inch-wide strips
• 1 green pepper, cut into 1-inch-wide strips
• 1 cup frozen corn
• 1 1/2 cups salsa (TACO BELL HOME ORIGINALS Thick 'N Chunky)
• 1 cup shredded mexican cheese (KRAFT Mexican Style Shredded Four Cheese)

1. Mix chicken with seasoning and flour in slow cooker.
2. Stir in all remaining ingredients except the shredded cheese; cover with lid.
3. Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
4. Stir just before serving.
5. Top with the shredded cheese.
6. Serve over rice and garnished with fresh green onions and cilantro.

chicken breast, taco bell, flour, red pepper, green pepper, frozen corn, salsa, mexican cheese

Taken from www.food.com/recipe/slow-cooker-tex-mex-chicken-252501 (may not work)