I’ve got yet another nummy crockpot meal for you today! This one has a little spice to it, too! This one was Pinterest find, but it actually comes straight from the Kraft website!
Here’s what you need:
~1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips (I actually just used some shredded chicken I had prepped and frozen a few weeks ago and it was tasty!)
~2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
~2 Tbsp. flour
~1 each green and red pepper, cut into 1-inch-wide strips (again, I used some frozen I prepped a few weeks ago!)
~1 cup frozen corn (I had a bag of southwest corn, pepper, and bean mix that I hadn’t used yet, so I threw that in there instead)
~1-1/2 cups TACO BELL® Thick & Chunky Salsa (I used Newman’s Own; just a personal preference)
~2 cups hot cooked long-grain white rice (yeah, we don’t do white rice; I used brown)
~1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
First, coat your chicken with the taco seasoning mix and flour in your slow cooker.
Then, add the veggies and salsa and mix well. Cover with lid and cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
When time’s up, stir the contents! Serve over rice and cheese.
I really liked this, but Huff the Hubs wasn’t too impressed. He said he likes my Mexican casserole better. Though I liked this because of the ease! Have you ever tried this before? What were your results? Share in the comments below!