Add some flair to chicken and veggies with a slow-cooker recipe that you can prep right in the crock. Let the slow cooker do all the work, and top finished dish with favorite toppings – like shredded cheese, avocado and sour cream!
This recipe is courtesy of McCormick.
- 1 package of slow cookers limited edition southwestern chicken and vegetables seasoning
- 1 1/2 Pound boneless skinless chicken breasts
- 2 Cups frozen bell pepper strips
- 1 1/2 Cup frozen corn
- 2 Tablespoons cider vinegar
- 2 Tablespoons oil
- 2 Tablespoons water
Place chicken and vegetables in slow cooker.
Mix Seasoning Mix, vinegar, oil and water in bowl until blended.
Pour over chicken and vegetables; stir to coat. Cover.
Cook 6 hours on LOW or 3 hours on HIGH or until chicken is cooked through.
Remove chicken from slow cooker.
Shred chicken, using 2 forks.
Return chicken to slow cooker; mix well with vegetables.
Serve over cooked rice or in warm tortillas with desired toppings, such as shredded cheese, chopped tomatoes, chopped avocados, sour cream, chopped cilantro, or green onions.