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Slow-Cooker Tex-Mex Chicken
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Slow-Cooker Tex-Mex Chicken

6 Hr(s) 15 Min(s)
15 Min(s) Prep
6 Hr(s) Cook
Healthy Living
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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4 servings
Original recipe yields 4 servings
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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TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
1
Toss chicken with seasoning mix and flour in slow cooker sprayed with cooking spray. Add peppers, corn and salsa; mix lightly. Cover with lid.
2
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
3
Stir chicken mixture. Serve over rice topped with cheese and onions.
Kitchen Tips
Tip 1
Special Extra
Top with chopped fresh cilantro before serving.
Tip 2
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.
Tip 3
Substitute
Substitute 1 undrained 14.5-oz. can diced tomatoes with green chiles for the salsa.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 970mg
42%
Total Carbohydrates 45g
16%
Dietary Fibers 6g
21%
Sugars 7g
14%
Protein 25g
50%
Vitamin A
40%
Vitamin C
70%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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.
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