Tex-Mex Chicken

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Tex-Mex Chicken
1 lb boneless skinless chicken breasts, cut into 1-inch-wide strips
2 tbs taco seasoning
2 tbs flour
1 each green and red pepper, cut into 1-inch-wide 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 4-cheese shredded blend
2 green onions, slicedToss chicken with seasoning mix and flour in slow cooker. Add vegetables and salsa. Mix well.

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

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