In a skillet or browning slow cooker, cook your chicken, drain and return to the skillet.
Add the green bell pepper and onion to the skillet and cook for 2-3 minutes.
Stir in the tomatoes and Velveeta until cheese melts.
In a large bowl combine skillet contents with rice, cream style corn, corn, Mexicorn, salt and pepper and mix well.
Spray a 6-quart slow cooker (or Casserole Crock) with non-stick cooking spray or use a slow cooker liner (We use this reusable one).
Add mixture to slow cooker and top with shredded cheese.
Cook on low for 2 to 3 hours until cheese melts and edges brown slightly.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.