Slow Cooker Tex-Mex Chicken

I made a new crockpot recipe last night that was probably a 7 on a scale of 1-10. The best part about it was that it was sooo easy. I love crockpot recipes for this reason. I made it after I gave the kids lunch and came back at dinner time. Perfect! Plus the recipe made so much that it fed us for two meals. If you don't like "left-overs" you can freeze them and use them later. We served the first meal with rice and the second in tortillas. Both good! Here is the recipe (courtesy of Kraft Foods).



Slow Cooker Tex-Mex Chicken
Prep Time: 15 min
Total Time: 8 hr 15 min
Makes: 4 servings, 1-1/2 cups each

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
(I also added a half of onion)
1 cup frozen corn
1-1/2 cups Salsa
1 cup Mexican Style Shredded Four Cheese (any will do)
(I added a can of black beans, rinsed, and some Hot Sauce)

TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.

COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
(I found the cooking time to be too long so you can probably shorten it to Low for 4-6 hours or High for 2-3 hours)

STIR just before serving. Top with the shredded cheese and green onions.