• 2 tbl butter or margarine
  • 1 1/2 lbs chicken tenders cut into 1/2-inch cubes
  • 2 small onions, chopped
  • 2 ribs celery, sliced
  • 2 small carrots, sliced
  • 2 cups frozen corn
  • 2 cans cream of potato soup
  • 1 1/2 cups chicken broth
  • 1 tsp dried dill weed
  • 1/2 cup half and half

In a large skillet, melt the butter or margarine; brown chicken.

Transfer chicken to Crock Pot.

Add onions, celery, carrots, corn, soup, chicken broth and dill to slow cooker.

Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender.

During the last 10 minutes, stir in the half and half.

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