INGREDIENTS:
* 1 package of frozen grilled chicken breast strips, about 2 cups
* 1 medium onion, chopped coarsely
* 1 green bell pepper, chopped coarsely
* 1 or 2 jalapeño peppers or other green hot pepper, minced (optional)
* 1 can (15 ounce) diced tomatoes with juice
* 1 can (15 ounce) whole kernel corn, drained
* 1/4 cup converted rice
* 1 1/2 cups chicken broth
* 1/2 teaspoon cumin
* 1/4 teaspoon oregano leaves
* dash of cayenne pepper, if desired
* salt and pepper to taste
* 1 to 2 tablespoons cornmeal, mixed with a tablespoon of cold water

PREPARATION:
Combine all ingredients, except for the cornmeal/water mix, in the slow cooker/Crock Pot. Cover and cook on low for 6 1/2 to 8 hours, or on high for 3 to 3 1/2 hours. To thicken, stir in the cornmeal/water mixture during the last 10 or 15 minutes.
Serves 4.