- 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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