Slow-Cooker Tex-Mex Chicken

this is an easy dish and tasty. I don't like corn so I omit the corn and add a little extra liquid. Hubby liked it thats the plus.

Good recipe and easy. I used chicken thighs instead of breasts and also added a can of black beans. I can't wait for lunch leftovers tomorrow!

I made this, following the recipe. I loved how well it turned out and how easy it was to put together. Hoever, as several thother mentioned, it is a little bland. Next time I will have to try and spice it up some. But there definetly will be a next time.

this came out awful! the chicken came out burnt, and the flavor was very bland! i would definitely not make this recipe again!!!

This sure is a family pleaser!!!

I sliced the chicken and added garlic which helped add a little more flavor. After cooking, I break apart the chicken so it's almost a shredded texture and serve it in tortillas or in tostada bowls with some sour cream and guacamole - almost like a Mexican Gumbo.

This was kinda blah. I made it and put it over rice the first night. My husband actually asked me not to make it again! It wasn't bad when we put the leftovers in soft tortilla shells. It needs something, just not sure what.

Great recipe. Only left chicken and sauce in for about 4 1/2 hours on low because I used chicken tenders. Also added red & green peppers halfway into the cooking process so they weren't overcooked. Added a couple cloves of garlic. Delicious.

love it! This is very easy and yummy. I added 1-3/4 cup minute rice and 1 cup boiling water 20 minutes before done. Very good.

I made this last year and didn't like it. It was too bland. I decided to give it another try with some changes. I used boneless thighs because they come out more moist. I used a whole packet of taco season. I used frozen pepper and onion stir fry mix and a can of black beans. I also used a medium heat salsa and 1/4 cup of medium heat peach salsa. I served it over saffron rice. It was so much better the second time around. I will be making this again.