Monday, October 29, 2012

Slow Cooker Tex-Mex Chicken

While I continue to search for and try new slow cooker recipes, I often find myself falling back on my old favorites.  This is a delicious "oldie but goodie" that I have made for years.  With a little prep the night before, it is a simple meal to throw together in the morning before work.

  • 1 1/2 lb boneless skinless chicken breasts, cubed
  • 1 package taco seasoning mix (or 3-4 Tbsp if you use a container instead of the packets)
  • 2 Tbsp flour
  • 1 each green and red pepper, coarsely chopped (1/2 inch - 1 inch pieces)
  • 2 cups frozen corn
  • 1 (15 oz) jar of chunky salsa
  • Mexican style or cheddar shredded cheese to top
  1. Toss chicken with seasoning mix and flour in slow cooker.  Stir in all remaining ingredients except the cheese; cover.
  2. Cook on LOW for 6-8 hours or (or HIGH 3-4 hours).  Stir just before serving.  Serve over rice or quinoa; top with shredded cheese.

Difficulty: Easy
Time: 10-15 minutes prep, 3-8 hours cooking time (depending on setting)
Source: Adapted from a recipe found in Kraft Food & Family magazine, Fall 2007

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