Crock-Pot Chicken and Chili Stew

Crock-Pot Chicken and Chili Stew

1 1/2 pounds chicken tenders, cut in 3/4-inch pieces
15-ounce can diced tomatoes, undrained
4-ounce can sliced black olives
15-ounce can pinto beans flavored with jalapeno
1 envelope taco seasoning mix
1 cup frozen corn
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 tablespoon of instant tapioca
1 teaspoon of chicken base
1/4 cup small pasta

Combine all ingredients in a crock-pot. Cover and cook on low for 6 to 8 hours. If desired, turn to high during the last 30 minutes and add 1/4 cup of small pasta.