2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced peeled tomatoes
1 (4 ounce) can diced green chilies
1 (16 ounce) package frozen corn, partially thawed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
4 skinless, boneless chicken breast halves cut into thin strips
1/2 tsp. garlic pepper
1 tsp. ground cumin
Seasoned salt
| | | In a 5-quart slow cooker, mix together the broth, tomatoes with their liquid, green chilies, corn, red and green peppers, onion, chicken strips, and garlic pepper. Cover and cook on high setting 1 hour. Reduce heat to low setting and continue to cook 3 to 4 hours, or until chicken is cooked through and tender. Stir in the cumin and season with seasoned salt to taste. Serve immediately.
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