Makes: 6 servings

Prep 10 mins | Cook 4 hrs to 5 hrs  (low) or 2-2.5 hours (high)

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

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. Sprinkle each serving with cheese. Makes 6 servings.

Nutrition facts:  Servings Per Recipe 6, cal. (kcal) 244, Fat, total (g) 6, chol. (mg) 55, sat. fat (g) 3, carb. (g) 24, fiber (g) 2, sugar (g) 7, pro. (g) 23, vit. A (IU) 1166, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 647, Potassium (mg) 154, calcium (mg) 121, iron (mg) 1,Percent Daily Values are based on a 2,000 calorie diet.