Tex Mex Chicken

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips

2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix

2 Tbsp. flour

1 each green and red pepper, cut into 1-inch-wide strips

1 cup frozen corn

1-1/2 cups Salsa

1 cup Cheese

Toss chicken with taco seasoning and flour. Stir in vegetables and salsa. To freeze place in freezer bag, and thaw before cooking

Cook in slow cooker on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

Stir just before serving; top with shredded cheese.

I use frozen pepper strips when fresh ones are expensive.