Nacho Cheese Chicken Chowder
1 pound skinless, boneless chicken breast halves, cut into 1/2 inch pieces
2 (14.5 ounce) cans Mexican style tomatoes, undrained
1 (10 3/4 ounce) can nacho cheese soup
1 (10 ounce) package frozen whole kernel corn
Shredded Mexican style or cheddar cheese
In slow cooker, combine chicken, tomatoes, soup, and corn. Mix well. Cover. Cook on low 4 to 5 hours or high 2 to 2 1/2 hours. Sprinkle each serving with cheese. makes 6 servings.
When I get really busy the slow cooker comes out. Lately my slow cooker has been working overtime.
This recipe is perfect for those days when you wake up feeling like you are already running behind. Cut the chicken up the night before, and in the morning it will only take you 2 minutes to have it in the slow cooker. When the kids get home from school, have them turn the slow cooker to warm, and you will have a meal waiting when you get home.
After cooking in the slow cooker for several hours, the flavor of the chowder is deep and rich, with a mild Mexican flavor that is sure to please the whole family.
Check back on Friday, when I will be posting another
slow cooker recipe called, Meatloaf Florentine.
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MY KIND OF COOKING, and a kitchen plaque!
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Visit my friends blogs!
You will love Bo and his blog, Bo's Bowl. Not only does he host great giveaways, his recipes are incredible! One visit to his blog and you will see why I faithfully
Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner, for more great recipes! Once you read her blog, she will be your friend too!
Stop by and visit Ashley, at What Does A Songbird Sing. She posts recipes and exercise tips on her blog, and who couldn't use a little more of both!