1 1/2 lbs boneless skinless chicken breasts, cut into strips
2 tsp canola oil
2/3 cup chopped onion
2 medium carrots, chopped
2 celery ribs, thinly sliced
1 cup drained canned or frozen whole kernel corn
1 can condensed cream of potato soup, undiluted
1 can condensed cream of celery soup, undiluted
1 1/2 cups low-fat chicken broth
1 tsp chopped dill
1 cup frozen peas
1/2 cup evaporated milk
Turn the slowcooker or crockpot on the low heat setting.
Heat the oil in a large skillet over medium-high heat; add the chicken and cook until browned. Transfer the chicken, using a large slotted spoon, to the crockpot or slow cooker. Add the onion, carrots, celery, and whole kernel corn.
In a medium bowl whisk together the potato soup, celery soup, chicken broth, and dill until smooth. Slowly stir the mixture into the cooker. Add the lid and cook on low heat setting for 4 to 5 hours until the vegetables are tender. Stir in the peas and the evaporated milk. Replace lid and cook for 30 minutes more or until heated through.
Yield: 6 servings