Slow cooker tex mex chicken

SLOW COOKER TEX MEX CHICKEN





1 pound boneless, skinless, chicken breast, cut into 1-inch strips

2 tablespoons taco seasoning (1/2 packet)

1 teaspoons all-purpose flour

1 green bell pepper, cut into 1-inch strips

1 red bell pepper, cut into 1 inch strips

1 cup frozen corn

1 1/2 cups chunky salsa

1 cup mexican-style shredded cheese









Combine the flour & the taco seasoning, toss the chicken. Place the meat in the slow cooker. Combine the remaining ingredients except for the cheese & pour over the meat. Cover the lid. Cook on LOW for 6 to 8 hours OR on HIGH for 3 to 4 hours. Stir just before serving; top with the shredded cheese.





jackie austin