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
- Toss chicken with seasoning mix and flour in slow cooker.
- Add vegetables and salsa; mix well.
- Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Stir chicken mixture.
- 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)