Recipe by Kraft Kitchens
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boneless skinless chicken breasts, cut into strips
TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
green pepper, cut into strips
red pepper, cut into strips
1 1/2 cups
TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
KRAFT Mexican Style Shredded Four Cheese
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Cooker Tex-Mex Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 110
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