1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 T (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 T flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup Mexican Style Shredded Four Cheese (I use 2%)
Spray crock pot with cooking spray. Place chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.Cook on low for 6 to 8 hours. Stir well just before serving. Top with the shredded cheese and serve over rice.
Tomorrow's Daily Special: Pesto Chicken Breasts
