slow-cooker tex-mex chicken recipe

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photo via kraft

original recipe

ingredients:

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 finely shredded four cheese 

*gotta love the product placement  – like you can ONLY use KRAFT cheese or TACO BELL seasoning! lol

original prep:

toss chicken with taco seasoning and flour in slow cooker. stir in vegetables and salsa; cover with lid.

cook on low 6 to 8 hours (or on high 3 to 4 hours).

stir just before serving; top with shredded cheese.

my recipe

ingredients: 

4 frozen boneless skinless chicken breasts ( i used one’s from costco)

1 packet taco seasoning (i used a different brand than taco bell, any brand will work)

4 tbsp. flour

1/2 red pepper diced

2 cups canned corn, drained

3 cups pace medium salsa

1 can black beans, drained

2 cups mexican style finely shredded cheese (also from costco)

prep:

same as above, except i didn’t cut or cook my chicken before hand, i put it in frozen & whole, then shredded it about ten minutes before we were planning on eating. i served the chicken over rice and with rhode’s rolls. 

i finished prepping at 1:45 and we were eating by 5:30, with the crock pot cooking on high.

the recipe made enough for five adults to eat tonight, plus there were some leftovers that i plan on making burrito’s with thursday night for three of us. i love when one night of cooking yields enough for two dinners. 

enjoy! 

ps. for some reason in the last two posts, my formatting has been strange. i think it’s due to copying and pasting certain things. i apologize for the different fonts and text sizes.