Tex Mex Chicken (Slow Cooker)

Yesterday, it was 90 degrees and sunny. It may not sound too hot, but when we do not have air conditioning, it is hot hehe. Luckily, we have a few portable units throughout our house, but the heat still makes me want to avoid the stove and oven as much as possible. I threw this dinner in the slow cooker on our way to the splash park and when we came home, it was ready to eat. I sure love meals like that! We followed this yummy dinner with fun backyard pool time and it was a great way to cool off. Gotta love summer weather and summer fun!


1 lb boneless, skinless chicken breasts
3 tbsp taco seasoning, or 1 packet from the store
2 tbsp flour
1 green pepper, sliced
1 red pepper, sliced
1 cup frozen corn
1/2 cup diced onion
1 1/2 cups salsa
1 cup Mexican Blend cheese
Tortillas/Rice/Pasta (whichever you prefer)


In your slow cooker, place the ingredients on the bottom in order listed. Do not put the cheese or tortillas in the slow cooker, you will use that later. Cover slow cooker and cook on low 6-7 hours, high 3-4 hours. Once cooked, use a fork and shred the chicken. Add in cheese and cover with lid for an additional 10 minutes. You can serve chicken in a tortilla making a taco, or you can serve it over pasta/rice. Add a scoop of sour cream if desired and enjoy!

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