Slow-Cooker Tex-Mex Chicken

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.

The receipe was great. I did add the whole package of taco seasoning plus about a quarter of another one. Also added less than a 1/4 cup of chicken broth to add some more liquid. It came out great my family loved it.

Great recipe. Have served it and shared it - everyone loved it.

All of the spices and seasonings went very well with the meat and vegetables. I really loved it.

This was so yummy. I did add 2 cans of diced chilies, and 2 jalapenos and a tad bit of water ( it was extremely thick). I did double this recipe. We also ate this on cauliflower-ed rice for a low carb substitute.

I usually shred the chicken after cooking and serve with Fritos and cheese, or put it in tortillas with some black beans!

The first time I made this it turned out delicious!! I used chicken thighs instead of chicken breast because they are jucier, and I added ground cumin and diced jalapenos. This added a little kick and more flavor! Yummy!