Coat chicken with flour. Heat oil in 12-inch skillet 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. Place half of the chicken pieces in 3 1/2- to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
 
Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese.