Slow-Cooker Tex-Mex Chicken

• 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
• 2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL Taco Seasoning Mix
• 2 Tbsp. flour
• 1 each green and red pepper, cut into 1-inch-wide strips
• 1 cup frozen corn
• 1-1/2 cups TACO BELL Thick & Chunky Salsa
• 2 cups hot cooked long-grain white rice
• 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 2 green onions, sliced

1. Toss chicken with seasoning mix and flour in slow cooker.
2. Add vegetables and salsa; mix well.
3. Cover with lid.
4. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
5. Stir chicken mixture.
6. Serve over rice topped with cheese and onions.

boneless skinless chicken breasts, taco, flour, red pepper, frozen corn, taco, white rice, four cheese, green onions

Taken from www.kraftrecipes.com/recipes/slow-cooker-tex-mex-chicken-107258.aspx (may not work)