Nacho Cheese Chicken Chowder

Back to Better Homes and Gardens' slow cooker recipes for this week's experiment.


Nacho Cheese Chicken Chowder


Ingredients:
1 pound boneless, skinless chicken breasts cut into small pieces (for a change I actually cubed my chicken instead of shredding it)
2 14.5oz cans Mexican stewed tomatoes (if you're not a big tomato fan I would recommend using diced tomatoes instead)
1 can Nacho Cheese soup
1 10oz package frozen kernel corn
shredded Mexican or cheddar cheese to use as a topping


Cooking Directions:
Mix together chicken, tomatoes, soup and corn in slow cooker and cook on low for 4-5 hours. Or if you're in more of a hurry, cook on high for 2.5 hours.

(Photo credit: Better Homes and Gardens)

Super easy right?? It was. However, the taste buds weren't quite as excited. It was okay but nothing special. It was actually quite bland to be totally honest. It needed a little something extra to give it more flavor. Any suggestions??


So, while not being a fiasco, it wasn't quite a success either. Time to wash out the slow cooker and try again next week.