Slow-Cooker Tex-Mex Chicken

Name: Slow-Cooker Tex-Mex Chicken
Prep time: 15 min
Total time: 6 h 15 min
Yield: 4 servings
Ingredients: 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips; 2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix; 2 Tbsp. flour; 1 <u>each</u> green and red pepper, cut into 1-inch-wide strips; 1 cup frozen corn; 1-1/2 cups TACO BELL® Thick & Chunky Salsa; 2 cups hot cooked long-grain white rice; 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese; 2 green onions, sliced

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Recipe by Kraft

Prep Time

15
min.

Total Time

6
hr.

15
min.

Servings

4 servings

Tex-Mex chicken with authentic flavor is as easy as combining seven ingredients in a slow cooker—and adding a sprinkle of cheese before serving.

What You Need

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1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
2 Tbsp. flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups TACO BELL® Thick & Chunky Salsa
2 cups hot cooked long-grain white rice
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 green onions, sliced

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Make It

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Toss chicken with seasoning mix and flour in slow cooker sprayed with cooking spray. Add peppers, corn and salsa; mix lightly. Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
Stir chicken mixture. Serve over rice topped with cheese and onions.

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Special Equipment Needed

TBA

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kitchen Tips
Nutrition

Special Extra

Top with chopped fresh cilantro before serving.

Creative Leftovers

Cool any leftovers, then refrigerate up to 3 days. Reheat in microwave or on stove top before spooning onto warmed flour tortillas and rolling up.

Substitute

Substitute 1 undrained 14.5-oz. can diced tomatoes with green chiles for the salsa.

Servings

4 servings

Healthy Living

Diabetes Center

Carb Choices: 3 Carb Choice

Diet Exchange

3 Starch
1 Vegetable
3 Meat (L)

Nutrition Bonus

The colorful peppers in this delicious, yet low-calorie and low-fat, meal are a good source of vitamin C.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories	350

Total fat	7g
Saturated fat	3g
Cholesterol	70mg
Sodium	970mg
Carbohydrate	45g
Dietary fiber	6g
Sugars	7g
Protein	25g
% Daily Value
Vitamin A	40 %DV
Vitamin C	70 %DV
Calcium	2 %DV
Iron	10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by JonesA26 from YUMMY! YUMMY! SUPER moist chicken. I pre-cut chicken the night before, mixed it with 2c salsa, 1/2c chicken broth, flour and whole packet of taco seasoning and let it sit in fridge overnight. It was so easy to throw it all in the crockpot along with a can of black beans in the morning. I cooked it for 6 hours and an hour before done I threw in the green pepper and a can of corn. I ate it over rice but my husband put it in taco shells and both were really good! Only thing I would do differently next time is add something to make it hot since I like spicy foods.

Date published: 2009-08-30

Rated 3 out of 5 by a_crezo from I made this recipe for a weeknight dinner (I left it in the crockpot on low for 6 hours while I was... I made this recipe for a weeknight dinner (I left it in the crockpot on low for 6 hours while I was at work). I used the entire package of taco seasoning, and also added sliced black olives. This helped add some flavor to the vegetables, but I think cooking it in the slow cooker maybe made it a little weird. I thought it was too soft and less flavorful than I imagined it would be. However, I think that if I added some tortilla chip strips to it and maybe a sharper cheddar cheese that it would be very good. Maybe I just needed more texture in my dinner.

Date published: 2007-09-19

Rated 5 out of 5 by momsleepy from I made this last year and didn't like it. 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.

Date published: 2012-02-01

Rated 5 out of 5 by HikaruMama from I made this for a potluck dinner for my son's Boy Scout event. I made this for a potluck dinner for my son's Boy Scout event. It was a big hit. They asked for recipe. I added 1/2 onion sliced. I also mix the flour and taco seasoning in a ziploc bag and toss chicken strips into the bag and coat the chicken before putting them in the slow cooker. I put veggies on the bottom, then chicken and salsa. I also used the frozen mexican corns that are already mixed with black beans. I'll definitely make it again.

Date published: 2008-12-20

Rated 5 out of 5 by aljowa from My entire family loves this - even my picky 9 and 7 year olds. My entire family loves this - even my picky 9 and 7 year olds. I tweak it just a bit and it comes out perfectly, never dry. I use the entire packet of taco seasoning mix, use a large jar of salsa or picante sauce and then also fill the jar with water and add that too. (This ensures that the chicken won't dry out.) I also cook no more then 6 hours on low. If I have a can of black beans on hand I add that too and I always serve it over brown rice. It's quick, easy, and tasty. :)

Date published: 2008-04-05

Rated 5 out of 5 by MamaSwann from OMG this was so easy to put together. OMG this was so easy to put together. I absolutely love this recipe. The only thing I'd do differently is double it. I did cook it on high for 4 hours and then put it to low. I ran out of time to put it on. Still it came out fabulous. I would so invite any of you that have not tried this to do so its really good. We did put it on rice. I also cut the chicken into strips and then cut that piece into three more smaller pieces. No matter how you cut up your meat or veggies its a true winner!

Date published: 2008-01-22

Rated 5 out of 5 by plagin from This was excellent! This was excellent! My boyfriend loved it and said he's never had anything like it before. I used the whole pack of taco seasoning and added a splash of water after an hour (cooked on high for 4 hours and then left it for an additional 1-2 hours on warm until we were ready to eat). I also added a bit more chicken and didn't add the peppers until 1.5 hours into cooking since I prefer them with a bit of texture. This was a great dish; will make again!

Date published: 2010-06-01

Rated 3 out of 5 by amber750 from I personally really like this recipe. I personally really like this recipe. The chicken was cooked perfectly, and I added lime juice and cilantro, along with a can of green chilis and black beans. I had some of the leftovers in a tortilla and it was wonderful!! My husband, on the other hand, didn't like it. He can't really pinpoint why... he wasn't feeling well prior to eating it and I think that's why, so it wasn't the recipe itself. Either way, I definitely recommend this recipe...it's easy and yummy!

Date published: 2009-06-20