Coat chicken with flour. In 12 inch skillet, heat oil over medium high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain. Cut bell pepper and onions crosswise in half; cut each half into fourths. In slow cooker, place half of the chicken pieces. Mix bell pepper, onions, and remaining ingredients except cheese; spoon half of chicken over mixture. The remaining chicken top with vegetable mixture. Cover and cook on low heat 6 hrs or until juice of chicken is clear when thickest piece is cut to bone. (170 degree Fahrenheit breasts; 180 degrees for thigh and legs. Serve with cheese.
Hint....I have only used boneless chicken breasts...about 5 depending on size. Works well for me