Fast and kid-friendly Mexican! Use mild salsa if you have little ones (you can jack yours up on your plate with some jalapenos or hot salsa) and increase the heat for us older kids. A bag of frozen pepper strips saves prep time.
Slow Cooker TexMex Chicken
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup shredded cheddar cheese
Optional- crushed tortilla chips and sour cream to top
Toss chicken with seasoning and flour in slow cooker.
Stir in all remaining ingredients except the shredded cheese; cover.
Cook on low for 6-8 hours or high for 3-4 hours.
Stir just before serving. Serve over rice. Top each serving with shredded cheese, crushed tortilla chips and a dollop of sour cream.