Slow-Cooker Tex-Mex Chicken

Slow-Cooker Tex-Mex Chicken

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

Serving size has been adjusted!

Original recipe yields 4 servings



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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  • 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.
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  • 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 71

  1. 108 Ratings

Sarah Jo

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.


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.


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!