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 slow cooker or crock-pot to low setting. Add the browned chicken, onions, celery, carrots, corn, potato soup, broth, and dill to the crock-pot. 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.
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 slow cooker or crock-pot to low setting. Add the browned chicken, onions, celery, carrots, corn, potato soup, broth, and dill to the crock-pot. 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.
file photo
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