What you need!
1 lb boneless skinless chicken breasts, cut into 1-inch wide
strips.
2 Tbsp (1/2 of 1-1/4-oz pkg) TACO BELL HOME
ORIGINALS Taco Seasoning Mix
2 Tbsp flour
1 each green and red pepper, cut into 1-inch wide strips (I used one orange and one red)
1 cup frozen corn (I used a can of Mexican corn)
1-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
Make it!
TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). (I put it on about 9:00 and we got home about 1:00 and it was very tender and delicious.
Special Extra - Serve over hot cooked rice topped with sliced green onions and chopped cilantro.
Creative Leftovers - Refrigerate any leftovers up to 3 days. Reheat in microwave or on stove before spooning onto flour tortillas and rolling up.
*** It was nice to come home from a Soccer game and smell this cooking; very quickly cooked some rice and fixed a salad - and on the table it went.
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