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In a slow cooker, add chicken and frozen bell pepper mixture. Spoon soup over mixture. Cover and cook on high 2-3 hours or low 4-6 hours, until chicken has an internal temperature of 165ºF.
At the last few minutes of cook time, add the cooked rice, corn and cheese. Shred chicken, if desired and cook a few minutes longer, until cheese is melted.
Serve and refrigerate leftovers.