Sunday, February 27, 2011

Slow Cooker Tex-Mex Chicken

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp.  (1/2 of 1-1/4-oz. pkg.)  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  Thick 'N Chunky Salsa
1 cup Mexican Style Finely Shredded Four Cheese 
  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

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