Nacho Cheese Chicken Chowder

Last weekend, I gave D and Sean each a cookbook and told them that they each got to pick out a new recipe to try. I'm tired of having to do all the choosing! The book that I gave D was a slow cooker cookbook, and this is the recipe he chose. It's not necessarily one that I would have picked, but I'm glad he did! It was so simple, quick to put together, and quick cooking (well, for a slow cooker!).

Sean only ate a little bit of the chicken. Kade ate some of the chicken and a little of the soup, but it was a bit spicy for him. D and I both really liked it, and I was instructed to make sure I keep this recipe!! The next time I try it, I may substitute some browned ground beef for the chicken and add some pinto beans. We both agreed that it would be good with some tortillas added in at the end as well.

Nacho Cheese Chicken Chowder
adapted from this cookbook

1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces
2 (14.5 oz) cans Mexican style stewed tomatoes, undrained (I used two cans of Ro-tel)
1 (10.75 oz) can condensed nacho cheese soup
1 (10 oz) pkg frozen whole kernel corn (2 cups)
shredded cheddar cheese

In a 3-1/2 or 4 quart slow cooker, combine the tomatoes, soups and corn. Mix well. Add the chicken and toss to coat. Cover and cook on low heat for 4 to 5 hours or on high heat for 2 to 2-1/2 hours. Ladle soup into bowls, top with shredded cheese.