Slow-Cooker Tex-Mex Chicken

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (about 1/2 of 1-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups Thick & Chunky Salsa
2 cups hot cooked long-grain white rice
1/2 cup Mexican Style Finely Shredded Four Cheese
2 green onions, sliced

Toss chicken with seasoning mix and flour in slow cooker. Add vegetables and salsa; mix well. Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
Stir chicken mixture. Serve over rice topped with cheese and onions.

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