Wednesday, December 16, 2009

Slow Cooker Tex-Mex Chicken

Source: Adapated from

1 lb. boneless skinless chicken breast tenderloins
2 Tbsp. (1/2 of 1-1/4-oz. pkg. lower sodium Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into strips
1 cup frozen corn
1-1/2 cups Thick 'N Chunky Salsa (I use medium)
1/3 cup water
1 cup KRAFT Mexican Style Shredded Four Cheese

Toss chicken with seasoning and flour in slow cooker. Stir in remaining ingredients (except cheese).
Cook on Low 6 hours (or on High 3 hours); stir. Top with cheese. Serve over rice.

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