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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn't have any leftovers and my husband asked me to make it again. âNancy Clow, Mallorytown, Ontario Ingredients:
1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips |
2 teaspoons canola oil |
2/3 cup finely chopped onion |
2 medium carrots, chopped |
2 celery ribs, chopped |
1 cup frozen corn |
2 cans (10-3/4 ounces each) 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-qt. slow cooker; add the onion, carrots, celery and corn.
2. In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low for 4 hours or until chicken and vegetables are tender.
3. Stir in peas and cream. Cover and cook 30 minutes longer or until heated through. Yield: 7 servings.
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