Ingredients
-
1 1/2 lbs boneless skinless chicken breasts, cut into 2 inch strips
-
2 teaspoons vegetable oil
-
2/3 onion, finely chopped
-
2 medium carrots, chopped
-
2 celery ribs, chopped
-
1 cup corn, frozen
-
2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
-
1 1/2 cups chicken broth
-
1 teaspoon dill weed
-
1 cup frozen peas
-
1/2 cup half-and-half cream
Instructions
- In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
- Add the onion, carrots, celery and corn.
- In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
- Cover and cook on low for 4 hours or until vegetables are tinder.
- Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.