1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola oil
2/3 cup finely chopped onion
2 medium carrots, chopped
2 celery ribs, chopped
1 cup frozen corn
2 cans (10-3/4 ounces each) 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
1. 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.
2. 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.
3. Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.
TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours
YIELD: 7 servings.