Ingredients
1-1/4 pounds boneless skinless chicken breasts, cut into thin strips1 to 2 tablespoons canola oil2 cans (14-1/2 ounces each) chicken broth1 package (16 ounces) frozen corn, thawed1 can (14-1/2 ounces) diced tomatoes, undrained1 medium onion, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped1 can (4 ounces) chopped green chiles1-1/2 teaspoons seasoned salt, optional1 teaspoon ground cumin1/2 teaspoon garlic powder
Preparation
In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.
