KATHY's COOKBOOK

1 ½ lb. boneless, skinless chicken breasts, cut into 2” strips
2/3 c. finely chopped onion
2 celery ribs, chopped
2 cans condensed cream of potato soup, undiluted
1 tsp. dill weed)
½ c. half-and-half
2 tsp. vegetable oil
2 medium carrots, chopped
1 c. frozen corn
1 ½ c. chicken broth
1 c. frozen peas

In large skillet over medium-high heat, brown chicken in oil. With slotted spoon, transfer chicken to a 5-qt. slow cooker. Add onion, carrots, celery and corn. In a small bowl, whisk soup, broth and dill until blended; stir into slow cooker. Cover and cook on low for 4 hours or until vegetables are tender. Stir in peas and cream. Cover and cook 30 minutes longer or until heated through. Serves 7.