Slowcookers. are. amazing. Coming home from work to a pre-made, but still home-cooked meal makes me extremely happy. Excited even! I find it fun coming home to find out what became of all the items I threw in the crock pot (probably groggily) that morning. This recipe was a hit. It’s so simple, and it’s one of those meals that you know you’ll love. The ingredients are basic, but just right. We ate this over basmati rice the first night, and on nacho chips two days later (yes, we have nacho nights at our house. YUM!)
Slowcooker Chicken (Mexican style)
1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch-wide strips*
2 Tbsp. taco seasoning mix
2 Tbsp. flour
1 each green and red pepper, chopped
1 cup frozen corn
1-1/2 cups salsa
1 cup shredded cheese
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, sour cream, green onions – this is up to you!
*I didn’t cut my chicken in strips. I put the chicken into the slowcooker whole, and shredded it with two forks after it was cooked.