Tex-Mex Chicken Recipe(crockpot)

1 Pound boneless skinless chicken
breasts, cut into strips
2 Tablespoons taco seasoning mix
(any brand packet)
2 Tablespoons flour
1 Each: green and red pepper,
cut into strips
1 Cup frozen corn
1-1/2 Cups thick-n-chunky salsa
1 Cup Mexican shredded
four cheese


1. Toss chicken with seasoning and flour in slow cooker.
2. Stir in veggies, salsa, and cheese and cover.
3. Cook - Serve with cooked rice, and top with scallions and cilantro.

3-4 hours on HIGH
6-8 hours on LOW

jackie austin