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PdfPreheat the slow cooker, if necessary, or according to the manufacturer's directions.
Heat the oil in a large, heavy skillet. Add the onion and green bell pepper and cook over medium heat, stirring occasionally, for 5 minutes until the onion is softened. Using a slotted spoon, transfer the mixture to the slow cooker.
Add the chicken to the skillet and cook, turning occasionally, for 5 minutes until golden all over. Transfer to the slow cooker and add the tomatoes. Season with cayenne pepper and salt. Stir the Worcestershire sauce into the hot stock and pour into the slow cooker. Cover and cook on low for 6½ hours.
Mix the cornstarch to a paste with 2–3 tablespoons water and stir into the stew. Add the corn and beans, re-cover, and cook on high for 30–40 minutes until everything is cooked through and piping hot. Transfer the stew to warmed plates and serve with crusty bread.