1 lb skinless, boneless chicken breast halves, cut into 1/2 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 1/2 or 4 quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
2. Cover and cook on low setting for 4 to 5 hours or on high heat setting for 2 to 2 1/2 hours. Sprinkle each serving with cheese.
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