1 each green and red pepper, cut into 1-inch-wide strips
1-1/2 cups chunky salsa
1 cup frozen corn
1 cup Cracker Barrel Shredded Tex Mex Cheese
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How do I make it ?
Toss chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except cheese; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
Stir before serving. Top with cheese.
Kraft Kitchen Tips!
Serve spooned over hot cooked rice. Garnish with sliced green onions and chopped fresh cilantro.
Cool any leftovers, then refrigerate up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in flour tortillas.
Calories From Fat
% Daily Value
Total fat 9 g
Saturated fat 5 g
Cholesterol 85 mg
Sodium 1310 mg
Total carbohydrate 25 g
Dietary fibre 2 g
Sugars 6 g
Protein 32 g
4 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.