Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, January 13, 2012


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.

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