Slow Cooker Tex-Mex Chicken

It’s Secret Recipe Club time again! This month, I was assigned to Fantastical Sharing of Recipes, a great blog by Sarah, who shares not only her own recipes, but also a good number of recipes from other blogs around the interwebs. Sarah’s got two cute kids and two adorable kitties, and shares lots of great family-friendly meals.

Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!

Sarah’s blog has tons of great recipes! I especially loved looking through them all because she has lots of crock pot recipes, and my crock pot is my best friend lately. I had my eye on 40 Clove Garlic Chicken and Crockpot Spicy Chicken Chili, but in the end I decided to try Sarah’s Slow Cooker Tex-Mex Chicken.

I followed Sarah’s recipe pretty closely, but instead of using pre-made taco seasoning, I made my own spice blend… it’s so easy! The chicken came out great. Super tender and flavorful. I served it over rice, but it would also be great wrapped up in some warm tortillas.

Slow Cooker Tex-Mex Chicken

(adapted from Fantastical Sharing of Recipes)

• 1.5 lbs boneless, skinless chicken breasts, cut into 1″ strips
• 1 tbsp chili powder
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/4 tsp oregano
• 1/2 tsp paprika
• 2 tsp cumin
• Salt & pepper
• 2 tbsp flour
• 2 bell peppers, cut into 1″ wide strips
• 1 cup frozen corn
• 1 1/2 cups salsa
• Shredded cheddar, for serving
• Sour cream, for serving

Toss chicken in seasonings and flour and dump into the crock pot. Add the peppers, corn and salsa and toss everything together.

Cover and cook on low 6 to 8 hours, or on high 3 to 4 hours.

Serve over rice, topped with cheese and sour cream.