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© Meredith Corporation. All rights reserved. Used with permission.
In a 3 1/2- or 4-quart slow cooker combine sweet pepper, onion and celery. Top with chicken. In a small bowl combine taco sauce, bouillon granules and cumin. Pour over chicken.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 2 1/2 to 3 hours.Cut zucchini into 1/2-inch slices. Stir into mixture in cooker. Cover and cook for 30 minutes more. Stir in uncooked rice. Cover and let stand for 5 minutes.
To serve, divide chicken mixture evenly among warmed tortillas. Top with tomatoes, cheese, and green onions. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks.