SLOW COOKER TEX-MEX CHICKEN

SLOW COOKER TEX-MEX CHICKEN 1 lb boneless, skinless chicken breasts 1 tablespoons taco seasoning 1 1/2 cups salsa 1 can (15 oz) pinto beans, drained and rinsed 1 green bell pepper, cut into strips 1 red bell pepper, cut into strips 1 cup frozen corn Cooked rice, for serving 1 cup shredded cheddar cheese Chopped cilantro Place the chicken in a slow cooker. Sprinkle the taco seasoning over the chicken. Add in the salsa. Cover and cook on low for 3 hours. Add in the beans and bell peppers and stir to combine. Cook another 3 hours, or until the chicken is cooked through. Remove the chicken and cut into bite sized pieces. Return to the slow cooker and stir to coat. Add the corn and cook another 15 minutes or until corn is warmed through. Serve the chicken over the rice. Top with shredded cheddar cheese and chopped cilantro.