March 31, 2017 at 12:24 am  •  Posted in Recipe of the Day by  •  0 Comments

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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