Slow-Cooker Tex-Mex Chicken

1 lb. boneless skinless chicken breasts, cut into strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into strips
1 cup frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese


TOSS chicken with seasoning and flour in slow cooker. Stir in vegetables and salsa; cover.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); stir. Top with cheese.

SERVES: 4

Calories 350 Total fat 12 g Saturated fat 6 g Cholesterol 95 mg Sodium 1160 mg Carbohydrate 26 g Dietary fiber 4 g Sugars 6 g Protein 34 g

Special Extra
Serve over hot cooked rice topped with sliced green onions and chopped cilantro.
Creative Leftovers
Cover and refrigerate any leftovers up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in TACO BELL® HOME ORIGINALS® Flour Tortillas.