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Ingredients:
- 2 tablespoons butter
- 1 1/2 lbs chicken tenders or boneless breasts, cut into 1/2-inch pieces
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 1 medium carrot, sliced
- 2 cups frozen corn kernels
- 1 can (10 1/2 ounces each) cream of potato soup
- 1 can (10 1/2 ounces each) cream of chicken soup
- 1 1/2 cups chicken broth
- 1 teaspoon dried dillweed
- 1/2 cup half-and-half or evaporated milk
Preparation:
Melt butter in large skillet. Add chicken; sauté over medium-low heat until nicely browned. Transfer cooked chicken to slow cooker; add chopped onions, celery, carrots, corn, soups, chicken broth and dill. Cover and cook on LOW for 3 to 4 hours or until chicken is no longer pink and vegetables are tender. Stir in half-and-half and continue cooking on LOW for 15 minutes, just to heat through.
Serves 6 to 8.
Serves 6 to 8.
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