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In a 3-1/2- or 4-quart slow cooker, combine green pepper, onion and jalapeño. Add chicken. In a medium bowl, stir together tomatoes, frozen corn, broth, olives, tapioca, chili powder, garlic, salt, cumin and black pepper. Pour over the chicken in cooker.
Cover and cook on Low for 5 to 6 hours. Transfer the chicken to a cutting board, reserving the cooking liquid in the cooker. Remove meat from bones; discard bones. Using two forks pull chicken apart into shreds. Return chicken to cooker, stirring to combine.
Using a slotted spoon, serve the chicken mixture with tortillas, rice and lime wedges. Drizzle with some of the cooking liquid.