Slow Cooker Tex Mex Chicken

This recipe was in the Kraft What's Cooking magazine that came last week, and I made it tonight and thought it was "blog-worthy"!

Slow Cooker Tex Mex Chicken

500 g boneless skinless chicken breasts (approx. 3 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 (I only used red pepper because I hate green pepper, and I cut it into 1/2-inch strips)

1 cup frozen corn

1 1/2 cups chunky salsa

1 cup tex mex shredded cheese

Toss chicken with seasoning mix and flour in slow cooker. Stir in all remaining ingredients except the cheese. Cover with lid.

Cook on low 6 to 8 hours, or on high for 3 to 4 hours.

Stir just before serving. Top with the cheese.

Serve over rice.