Slow-Cooker Tex-Mex Chicken

Good recipe. Salt & pepper goes along way

Like most of the recipes on Kraftfoods, pretty bland, but a good starting point. I subbed in a can of Ro-tel tomatoes and chilis for part of the salsa, and added black beans. I also used chicken thighs instead of breasts for cost savings AND added flavor. Six hours on low was plenty. Next time, I will probably add some onions to make it more like crock-pot fajitas.

Easy and good, needs a little less time to cook.

Tasty-I placed in a 9x13 and baked at 375 for 45 min, uncovered, sprinkled cheese and baked another 10 min. The peppers made it sweet, not spicy..if you want it spicy add some hot sauce or serve hot sauce on the side.

It was okay. Kind of bland. Compared to other slow cooker recipes, it didn't really match up. Probably won't make it again, but it wasn't terrible.

Made this recipe twice now. Once, for a group of 4 who RAVED about it (and there were leftovers), and then again for myself and had leftovers in the tortillas as instructed. Very good and used black beans and Mexi-rice to spice it up a bit.

Great for a Sunday night meal and always a huge hit!

In addition to the recipe, I also added some drained kidney beans (the ones in a can), the meal was delicious.

I might make this again. . . not a solid YES . . . but not a NO.

My husband and I both could not get through a meal of this. We both threw it away. I was very disapointed.