Slow Cooker Tex Mex Chicken

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

Directions:

1. Place chicken in slow cooker. Sprinkle with flour and taco seasoning then toss to coat.
2. Add peppers, corn, and salsa to slow cooker. Stir.
3. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
4. 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}