Crockpot Nacho Cheese Chicken Chowder - cooking recipe

Ingredients

1 lb skinless boneless chicken breast, 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 cheese, blend

Preparation

In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese.