Slow-Cooker Tex-Mex Chicken
Created by dienia b on July 29, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 8h
- Recipe #20386
Ingredients
- CROCKPOT
- 1 pound boneless skinless chicken breasts (cut into 1-inch-wide strips)
- 2 tablespoon dry taco seasoning mix (about 1/2 of 1-oz. pkg. Taco Bell Taco Seasoning Mix)
- 2 tablespoons all-purpose flour
- 1 green bell pepper (cut into 1-inch-wide strips)
- 1 red bell pepper (cut into 1-inch-wide strips)
- 1 cup whole kernel corn (frozen)
- 1 1/2 cups salsa (Taco Bell Thick & Chunky Salsa)
- Topping:
- 17 ounces cooked rice (2 cups cooked long-grain white rice)
- 1/2 cup shredded cheese (Kraft Mexican Style Finely Shredded Four Cheese)
- 2 green onions, sliced
How to Make
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Step 1: Toss chicken with seasoning mix and flour in slow cooker.
-
Step 2: Add vegetables and salsa; mix well. Cover with lid.
-
Step 3: Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
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Step 4: Stir chicken mixture.
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Step 5: Serve over rice topped with cheese and onions.
Nutritional Facts
- Serving Size: 1 (309.7 g)
- Calories 301.9
- Total Fat - 5 g
- Saturated Fat - 2 g
- Cholesterol - 69.5 mg
- Sodium - 749.7 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 3.7 g
- Sugars - 4.5 g
- Protein - 30.3 g
- Calcium - 128.2 mg
- Iron - 2.5 mg
- Vitamin C - 55.5 mg
- Thiamin - 0.2 mg