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Prep Time: 15 Minutes Cook Time: 26 Minutes |
Ready In: 41 Minutes Servings: 7 |
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This uses a 5 quart slow cooker and is fast and easy. Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 2 inch strips |
2 teaspoons vegetable oil |
2/3 onion, finely chopped |
2 medium carrots, chopped |
2 celery ribs, chopped |
1 cup corn, frozen |
2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted |
1 1/2 cups chicken broth |
1 teaspoon dill weed |
1 cup frozen peas |
1/2 cup half-and-half cream |
Directions:
1. In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
2. Add the onion, carrots, celery and corn.
3. In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
4. Cover and cook on low for 4 hours or until vegetables are tinder.
5. Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.
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