Friday, July 27, 2012

Crock Pot Cooking - Tex Mex Chicken


First let me apologize for the photo. It really doesn't look very appetizing but let me tell you, This is one DELICIOUS dish! It's made in the crockpot which is one of my favorite ways to cook. It's really easy to throw together too. And it's low in fat and calories if you use reduced fat cheese.

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips 
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® 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® HOME ORIGINALS® Thick 'N Chunky Salsa 
1 cup KRAFT Mexican Style Shredded Four Cheese 
 
TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.  

COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours). 
STIR just before serving. Top with the shredded cheese. 


Serve over rice or a baked potato. 

8 comments:

  1. I'm going to have to try this! I actually wrote on my menu for this week 'something Mexican chicken' and bought extra boneless skinless chicken breasts.

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  2. A perfect recipe...fast, easy and delicious! I'll be giving this a try!

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  3. Yum! I definitely need to try this. (We're having Edi's Easy Enchiladas tonight.)
    I'm always grateful for new crockpot recipes---The only way poor hubby gets a home-cooked meal during tax season.

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  4. Isn't it hard to take good food pictures? At least for me it is.

    This looks good. Similar to a crock pot taco soup I recently made using another blogger's recipe. So fun to try everyone else's easy favorite meals!

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  5. This does look easy, and I'm sure that it does taste delicious! Thanks for sharing.

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  6. After some 6 weeks of exposure to Tex Mex cooking while staying with younger daughter, that recipes looks just great - as well as easy quick and tasty to boot. thanks for sharing it1

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