1 lb. skinless, boneless chicken breast halves, cut into ½-inch pieces
2 14.5-oz. cans Mexican-style stewed tomatoes
1 10.75-oz. can condensed nacho cheese soup
1 10-oz. pkg. frozen whole kernel corn (2 cups)
Shredded Mexican-style or cheddar cheese
1. In a 3-½- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-½ hours. Sprinkle each serving with cheese. Makes 6 servings.
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