Slow-Cooker Tex-Mex Chicken Recipe -
  • READY IN 8+ hrs

Slow-Cooker Tex-Mex Chicken

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    8 hrs 15 mins

    8 hrs 30 mins


  1. Toss chicken with seasoning and flour in slow cooker. Stir in vegetables and salsa; cover. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); stir. Top with cheese.
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  • Special Extra
  • Serve over hot cooked rice topped with sliced green onions and chopped cilantro.
  • Creative Leftovers
  • Cover and refrigerate any leftovers up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in TACO BELL® HOME ORIGINALS® Flour Tortillas.

Reviews More Reviews

Mar 29, 2012

OMG! This was such a hit with all the kids... rarely do they all rave! I used boneless chicken thighs straight from the freezer which I shredded at the very end. Also used a whole pack of taco seasoning mix (stirred in) and diced the green peppers to make them less noticeable to the kids. Skipped the red pepper and the flour. Served on top of rice and topped with the cheese and sour cream.

Sep 01, 2011

This was delicious. I did brown the chicken in a skillet with olive oil for about 3 minutes then poured a can of pinto beans (I did not have the corn and peppers at hand) and the salsa then slow simmered on the stove for 20 minutes, then topped with cheese at the end. I did serve over white rice. So this is also a quick go to dish.


3 Ratings

Jun 18, 2009

This was very good and very easy to make. I served over white rice and topped with sour cream and cheese. It was a hit with the whole family!


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  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 35.7 g
  • 71%
  • Sodium
  • 1185 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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