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
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. Makes 6 servings.
Recipe shared from-http://www.bhg.com/recipe/soups/nacho-cheese-chicken-chowder/