This Tex Mex chicken is perfect to top some rice or roll up in a tortilla.
I have made this slow cooker chicken recipe a thousand times over. It's probably my favorite Tex Mex recipe I've tried. I love that you just have to slice up the chicken and peppers and throw them into the crockpot with some of the other ingredients. It can be cooked for 6 to 8 hours or 3 to 4. You can serve it over rice, which is my favorite way to eat this particular recipe, or you can serve it in a tortilla. This recipe is courtesy of my friend, Jessica.
What you need:
- 1 lb. boneless, skinless chicken breasts, cut into 1" wide strips
- 1 pkg. taco seasoning mix
- 2 tbsp flour
- 1 each green and red bell pepper, cut into 1" wide strips
- 1 cup frozen corn
- 1 1/2 cups Think'n'Chunky Salsa
- Mexican style cheese, shredded
- Sour cream
- Place chicken in slow cooker. Sprinkle with flour and taco seasoning then toss to coat.
- Add peppers, corn, and salsa to slow cooker. Stir.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Serve over rice or on a tortilla with Mexican style cheese and sour cream.
These were recreated by Flying on Jess Fuel for November 2012 SRC {here}
2 comments :
Sarah, I mean 'hey, you there!' This dish looks like my kind of food! I'ma big chicken eater and anything Mexican {ie salsa} YUM!
I have made this, but I really like the addition of peppers and corn!
Post a Comment