1-1/4 lbs. boneless skinless chicken breasts, cut into thin strips
1-2 Tbsp. vegetable oil
2 (14-1/2 oz.) cans chicken broth
1 (16 oz) pkg. frozen corn, thawed
1 (14-1/2 oz) can diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 (4 oz.) can chopped green chilies
1-1/2 tsp. seasoned salt, optional
1 tsp. ground cumin
1/2 tsp. garlic powder

In a large skillet, sauté the chicken in oil until lightly browned. Transfer to a 5 quart slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours. Stir before serving.