Slow-Cooker Tex Mex Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. boneless skinless chicken breasts, cut into 1 inch-wide strips (or purchased chicken strips)2 Tbsp Taco Seasoning Mix2 Tbsp flour (this is correct - only cup was avail)1 each green and red pepper, cut into 1 inch-wide strips (I dice mine for the kids to eat them)1 cup frozen corn1 1/2 cup salsa1 cup Mexican Style shredded cheese
Toss chicken with seasoning and flour into slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid
Cook on LOW for 6-8 hours (or on high for 3-4 hours)
Stir just before serving. Top with shredded cheese.
Serve spooned over hot cooked rice.
Refrigerate leftovers up to 3 days. To reheat, cook in skillet on medium heat until heated through. Serve in flour tortilla.
Number of Servings: 4
Recipe submitted by SparkPeople user RHINOBRECHT.
Cook on LOW for 6-8 hours (or on high for 3-4 hours)
Stir just before serving. Top with shredded cheese.
Serve spooned over hot cooked rice.
Refrigerate leftovers up to 3 days. To reheat, cook in skillet on medium heat until heated through. Serve in flour tortilla.
Number of Servings: 4
Recipe submitted by SparkPeople user RHINOBRECHT.
Nutritional Info Amount Per Serving
- Calories: 345.3
- Total Fat: 3.5 g
- Cholesterol: 136.9 mg
- Sodium: 512.2 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.7 g
- Protein: 57.4 g
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