Ingredients
1 can (14-3/4 ounces) cream-style corn1 can (14-1/2 ounces) diced tomatoes, drained3 tablespoons chopped green chiles1 teaspoon chili powder1 package (16 ounces) process cheese (Velveeta), cubedFrench bread cubes
Preparation
In a small bowl, combine the corn, tomatoes, green chiles and chili powder. Stir in cheese. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray.
Cover and cook on high until cheese is melted, 1-1/2 hours, stirring every 30 minutes. Serve warm with bread cubes.
