Slow-Cooker Tex-Mex Chicken

Slow-Cooker Tex-Mex Chicken

70
KRAFT Shredded Cheese 0

"Let your slow cooker do the work! You can serve up this zesty chicken dish with peppers, corn, salsa and shredded cheese with or without hot cooked rice."

Ingredients 6 h 15 m {{adjustedServings}} servings 322 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1152 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Toss chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except shredded cheese; cover with lid.
  2. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
  3. Stir before serving. Top with shredded cheese.
Tips & Tricks
Chicken Asparagus Roll-Ups

Chicken breasts are rolled around asparagus and cheese, breaded, and baked.

Chicken Quesadillas

Make these kid-pleasing quesadillas in just minutes.

Footnotes

  • Special Extra:
  • Serve spooned over hot cooked rice. Garnish with sliced green onions and chopped cilantro.
  • Creative Leftovers:
  • Cool any leftovers, then refrigerate up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in flour tortillas.
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Reviews 70

  1. 106 Ratings

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Sarah Jo
10/11/2011

I didn't want to run a huge slow cooker for a small amount of meat. For me, one pound of of chicken was two chicken breasts. I didn't bother cutting it into strips, I just cut each of the breasts in half and laid them in my smaller "dipper" crockpot over the frozen corn, sprinkled the (homemade) taco seasoning/flour mix over the top and poured the (organic) salsa over. I let that go all day until dinner, then lifted the chicken out and shredded it with two forks, then mixed it back with the sauce.. I sauteed the peppers (I didn't cook them with the meat as I didn't want them to be limp) with some onion and fresh garlic. When I made the wraps, I layered the onion/garlic/peppers on the tortilla, then spooned some of the chicken/salsa/corn mix over it, then sprinkled it with cheese. Surprizingly good. We all loved it, especially me because I didn't have to make a big production over dinner OR drag out the ginormous crockpot and it was an easy way to make fajitas. In a roundabout way, I guess. This is a keeper.

EGRACE1
1/27/2011

Makes a big batch, and you can vary the flavor a little based on what kind of salsa you use. I use half of a bag of frozen "stir fry" mix (onions, red and green peppers) to save time, too. We eat it over brown rice and leave off the cheese.

manthey
2/4/2011

This was amazing and so full of flavor! I cooked it on high for 4 hours and added the bell peppers during the last hour. Everything came out perfect! It made a large batch, but there weren't any leftovers because we couldnt get enough! DEFINITELY making this again...SOON!