I got this recipe off of a blog several years ago. I was sharing it with my daughter today and though someone else might like it too.
Recipe Name: Pepper Jack Chicken by Kelli Winn - Copy
Categories: Casseroles, Main Dish, Mexican, Poultry
1 1/2 to 2 pounds chicken breasts, cut into chunks
1 pkg frozen multicolored sweet pepper strips
1/2 cups chunky salsa
1/4 tsp chili powder
3 tbsp butter
3 tbsp flour
1/4 tsp salt
1 cups milk
1/2 to 3/4 cups shredded pepper jack cheese
Place the first 4 ingredients in a slow cooker.
In a small sauce pan over medium heat, melt the butter. Stir in the flour and salt and cook until bubbly. Remove from heat and gradually stir in the milk until smooth. Return to heat and cook, stirring until mixture is thickened and smooth. Stir in the cheese until melted.
Pour this sauce over the other ingredients in the slow cooker; stir to combine. Cover and cook on low for 5 to 6 hours.
Serve with hot cooked rice.
This recipe exported by PDACookbook Plus - www.wakefieldsoft.com