Slow Cooker Tex-Mex Chicken

This recipe was one of the first meals we made in the slow cooker in our pre-blogging days. We made it tonight & decided we needed to add it to the blog.

Ingredients:

1 pound Boneless skinless chicken breast cut into 1 inch wide strips

2 tablespoons Taco seasoning mix (1/2 packet)

3 tablespoons Flour

1 Green pepper cut into 1 inch wide strips

1 Red pepper cut into 1 inch wide strips

1/4 cup Sugar

1 cup Frozen corn

1 1/2 cups Salsa

1/4 cup Water

1 cup Mexican style shredded cheese

2 cups Rice cooked

Preparation:

1. Stir together chicken with seasoning mix and flour in slow cooker.
2. Stir in all remaining ingredients except the cheese.
3. Cover with lid.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Stir just before serving.
6. Top with cheese.
7. Serve 1 1/2 cups chicken over 1/2 cup of rice.
8. Garnish with sliced green onions and chopped cilantro if desired.

What we did differently:

1. We doubled the recipe, to better fit in our 5 quart slow cooker, and also to allow for a goodly amount of leftovers.
2. We used bulk Splenda instead of regular sugar.
3. We used 3 whole peppers (green, red & orange) which turned out to be the perfect amount when doubling the recipe.
4. For salsa, we chose the Kroger Private Selection Chipotle Salsa which gave a nice kick to the dish.
5. Kroger has a new Habanero blend in their shredded cheese selection, so we used that for the Mexican-style cheese - yummy!