I have one more meal this week from my Dinner’s on a Dime cookbook.

This Tex Mex Salsa Chicken recipe comes from page 103 in my Dinner’s on a Dime cookbook. I really liked this one, but I LOVE salsa. I eat salsa on eggs for breakfast, and I typically like any meal that requires salsa as a main ingredient. My husband is the opposite of me in that regard. He was not wild about this recipe. I thought that this little insight might help you in determining if this is a good recipe for you.

Here is what you will need:

3 boneless, skinless chicken breasts, cubed
2 Tbs. all-purpose flour
2 Tbs. Taco seasoning mix
1-1/4 cup chunky salsa
1 cup frozen corn
Optional: green or red pepper sliced into strips
cooked rice
Garnish: Shredded Cheddar cheese, sour cream, crushed tortilla chips

Here is what you do:

Combine chicken, flour and taco seasoning in a slow cooker.
Stir in salsa, corn and pepper, if using.
Cover and cook on low setting for 6-8 hours, on high setting for 3-4 hours.
Stir just before serving; spoon over cooked rice. Garnish as desired.

For directions on how to make a taco salad bowl out of tortillas go here.