INGREDIENTS
2
tablespoons margarine or butter
1‑1/2
pounds chicken tenders, cut into 1/2-inch pieces
2
small onions, chopped
2
stalks celery, sliced
2
small carrots, sliced
2
cups frozen corn
2
cans (10-3/4 ounces each) cream of potato soup
1‑1/2
cups chicken broth
1
teaspoon dried dill weed
1/2
cup half-and-half
PREPARATION:
Slow Cooker Directions
- Melt margarine in large skillet. Add chicken; cook until browned. Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth and dill to slow cooker. Cover and cook on LOW 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
- Turn off heat; stir in half-and-half. Cover and let stand 5 to 10 minutes or just until heated through.
Note
For a special touch, garnish soup with croutons and fresh dill.
This recipe appears in:
Chowders
