Slow-Cooker Tex-Mex Chicken

4.4
(109)

Let your slow cooker do the work! You can serve up this zesty chicken dish with peppers, corn, salsa and shredded cheese with or without hot cooked rice.

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Prep Time:
15 mins
Additional Time:
6 hrs
Total Time:
6 hrs 15 mins
Servings:
4
Yield:
4 servings

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 ½ 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.

Tips

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.

Nutrition Facts (per serving)

322 Calories
12g Fat
25g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 322
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 29%
Cholesterol 84mg 28%
Sodium 1152mg 50%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 32g
Vitamin C 66mg 332%
Calcium 43mg 3%
Iron 2mg 9%
Potassium 636mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.