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Slow-Cooker Tex-Mex Chicken
Slow-Cooker Tex-Mex Chicken

Slow-Cooker Tex-Mex Chicken

164 Review(s)
Cook Minutes 6 Hr 15 Min
Prep : 15 Min Cook: 6 Hr
Fajita ingredients are reinvented as a saucy stew.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 35-g pkg.) taco seasoning mix
2 Tbsp. flour
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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Step 1
Toss chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except cheese; cover with lid.
Step 2
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
Step 3
Stir before serving. Top with cheese.
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Special Extra
Serve spooned over hot cooked rice. Garnish with sliced green onions and chopped fresh cilantro.
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Creative Leftovers
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.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
310
Calories From Fat
0
% Daily Value
Total fat 9 g
14 %
Saturated fat 5 g
25 %
Cholesterol 85 mg
Sodium 1310 mg
55 %
Total carbohydrate 25 g
8 %
Dietary fibre 2 g
8 %
Sugars 6 g
Protein 32 g
Vitamin A
20 %
Vitamin C
100 %
Calcium
15 %
Iron
10 %
Servings
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.
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