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.

Monday, June 12, 2017


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

Note: This is a file photo.

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