Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 2 14 1/2 ounce cans Mexican-style stewed tomatoes
• 1 10 3/4 ounce can condensed nacho cheese soup
• 1 10 ounce package frozen whole kernel corn (2 cups)
• Shredded Mexican-style or cheddar cheese

Preparation

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-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
3. Sprinkle each serving with cheese.

Makes 6 servings.