2 tbsp. butter
1 ½ lbs. chicken, cut in ½ʺ pieces
2 onions, chopped
2 celery stalks, chopped
2 carrots, sliced
2 C corn, fresh or frozen
2 cans cream of potato soup
1 ½ C chicken broth
1 tsp. dried dill weed
½ C cream
Melt butter in a large skillet over medium-high heat. Add chicken & cook until browned. Place the chicken in a slow cooker and add the onions, celery, carrots, corn, soup, broth and dill weed. Cover and cook on low 3 – 4 hours. Turn off heat and stir in the cream. Cover and let stand about 5 minutes or until heated.
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