2 tbsp butter
1 1/2 lbs chicken breasts or tenders, cut into bite-size pieces
2 small onions, chopped
2 celery ribs, sliced
2 carrots, sliced
2 cups frozen corn kernels
2 cans (10 3/4-oz each) cream of potato soup
1 1/2 cups chicken broth
1 tsp dried dill
1/2 cup half-and-half cream
Plain toasted croutons for garnish
Sprigs of fresh dill for garnish, if desired
Melt the butter in a large skillet; add chicken and cook until browned.
Turn slowcooker or crockpot to low setting. Add the browned chicken, onions, celery, carrots, corn, potato soup, broth, and dill to the crockpot. Place lid on cooker and cook on low for 3 to 4 hours until the chicken is no longer pink in the center and the vegetables are tender.
Turn the heat off the cooker and stir in the half-and-half cream. Place lid back on the cooker and allow to stand 10 minutes or until heated through.