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Slow-Cooker Tex-Mex Chicken

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

1 pkg Debbie’s South of the Border Dip Mix

2 Tbsp. flour

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

1 cup frozen corn

1-1/2 cups chunky Salsa

1 cup shredded Mexican style 4-cheese

Toss chicken with South of the Border Dip Mix and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR just before serving; top with shredded cheese