Tex-Mex Chicken 1 lb boneless skinless chicken breasts, cut into 1-in strips 2 tbs taco seasoning mix 2 tbs flour 1 each green and red pepper, cut into 1-in strips 1 cup frozen corn 1-1/2 cups thick and chunky salsa 2 cups hot cooked long-grain white rice 1/2 cup Mexican finely shredded cheese 2 green onions, sliced Toss chicken with seasoning mix and flour in slow cooker sprayed with cooking spray.
Add peppers, corn and salsa. Mix lightly. Cover with lid. Cook on low 6 to 8 hours (or on high 3 to 4 hours). Stir chicken mixture.
Serve over rice topped with cheese and onions. Serves 4