When I made this Crock Pot Tex-Mex Chicken last week, I was too busy stuffing my face to remember to take a picture. That meant I needed to remake it to get a photo for this post. Not one person in our family complained that we had the exact same meal two weeks in a row, and that right there is a positive review from my family.

This Tex-Mex Chicken is very versatile, and can be served over rice, in a tortilla, or scooped up with a chip if you are a renegade like me. It’s not very spicy, so if you aren’t feeding small mouths who hate a fiery mouth, have some fun for me and add some heat. If you are in the same situation I am, and can’t make things as spicy as you like because of your whiny kids, keep a bottle of hot sauce close and doctor yours up how you like.

I have a confession. I didn’t cut the chicken into strips before cooking it. I threw the chicken thighs in the slow cooker and just shredded them at the end of the cook time. I like to avoid cutting raw chicken if I can, and I’m a sucker for shredded chicken, anyway.

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Tex-Mex Chicken

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Ingredients

• 1 lb. boneless skinless chicken breasts or thighs, cut into 1-inch-wide strips
• 2 Tbsp. (1/2 of 1-1/4-oz. pkg.) taco seasoning
• 2 Tbsp. flour
• 3 dashes red pepper
• 4 cloves garlic, minced
• 1 each green and red bell pepper, cut into 1-inch-wide strips
• 1 medium onion, sliced
• 1 cup frozen corn
• 1 1/2 cups salsa
• 1 cup Mexican style shredded cheese

Instructions

1. Place chicken in bottom of slow cooker.
2. Sprinkle flour, taco seasoning, red pepper, and garlic on chicken.
3. Add bell peppers, onion, corn, and salsa on top and mix well.
4. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
5. Top with cheese and serve over rice or in tortillas.

I used my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make this Crock Pot Tex-Mex Chicken recipe.

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