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Tex-Mex Chicken: Submitted by: Ed Cook | Date Added: 3 Jan 2013
Listed in: Slow Cooker

1 lb boneless skinless chicken breasts, cut into 1" wide strips
1/2 ( 1 1/4oz) package taco seasoning mix
2 tablespoons flour
1 red pepper, cut into 1" inch wide strips
1 green pepper, cut into 1" inch wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup shredded mexican cheese

Cooking Instructions

1. Mix chicken with seasoning and flour in slow cooker.

2. Stir in all remaining ingredients except the shredded cheese, cover with lid.

3. Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).

4. Stir just before serving.

5. Top with the shredded cheese.

6. Serve over rice and garnish with fresh green onions and cilantro.

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