Tex-Mex Chicken

1 pound skinless, boneless chicken, cut into 1 in. strips
2 tbsp (1/2 pkg) taco seasoning
2 tbsp flour
1 each green and red pepper, cut into 1 in. strips
1 cup frozen corn
1 ½ cups salsa
1 cup tex-mex shredded cheese

Toss chicken with seasoning mix and flour in slow-cooker. Stir in all remaining ingredients except the cheese. Cover and cook on low for 6-8 hrs.

Stir just before serving. Top with cheese. Serve over hot, cooked rice. Garnish with sliced green onions and cilantro.