Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips2 teaspoons canola oil2/3 cup finely chopped onion2 medium carrots, chopped2 celery ribs, chopped1 cup frozen corn2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted1-1/2 cups chicken broth1 teaspoon dill weed1 cup frozen peas1/2 cup half-and-half cream
Preparation
In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn.
In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours.
Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.
