Wednesday, November 6, 2013

Slow Cooker Tex-Mex Chicken

     It's always a good thing when a recipe has versatility. When I'm slow-cooking, I'm generally cooking for the week. I want to make something that can be repurposed into a few different meals. This chicken dish from Fix-It and Forget It Lightly has that flexibility. On its face, you could just eat this as is. You could throw it over some rice. The first time we had it, we used it to fill tacos. The next night I baked a couple potatoes and used just the veggies along with cheese and sour cream to top them. This will certainly enter regular rotation in the slow cooker. As always, changes and notes are in blue.

Slow Cooker Tex-Mex Chicken 
via Fix-It and Forget It Lightly

  • 1 pound boneless chicken breasts, cut into 3/4" wide strips (Look, we all know the chicken is just going to fall apart from the slow cooking. We threw the chicken breasts in whole)
  • 2 tablespoons dry taco seasoning mix (really? I'm going to rip open an envelope of taco seasoning and then just use part of it? Screw that. We used the whole envelope)
  • 2 tablespoons flour
  • 1 green pepper, cut into strips (you should know by now that the wife doesn't really like green peppers. We used a yellow pepper)
  • 1 red pepper, cut into strips
  • 1 cup frozen corn
  • 1-1/2 cups chunky salsa (I used my own proprietary recipe that I would be glad to sell you for an unreasonable price)
  • 1 cup nonfat Mexican-Style cheese, shredded (Didn't have nonfat. You'll get over it)
  1. Toss chicken with seasoning and flour in slow cooker.
  2. Gently stir in vegetables and salsa.
  3. Cook on LOW for 4-6 hours, or on HIGH 2-3 hours, until chicken and vegetables are cooked through but are not dry or mushy. 
  4. Stir before serving.
  5. Serve topped with cheese.
Good times!


  1. Hi there. Hopping over from Let's Get Real. I love how you are showing the diversity of this recipe. I love anything cooked in a slow cooker. Saves me so much time. Non-fat cheese? Yuck! That's the cool thing about being a real food foodie. We only eat full-fat foods. I'm sure your way of cooking it was much better tasting.

  2. Non-fat cheese? You might as well sprinkle it with cardboard. Ick. :) I always cook chicken breasts whole, too. Saves them from getting completely dried out. Thanks for linking up with Let's Get Real- once again, I enjoyed a good chuckle when reading the "blue" notes!