boneless skinless chicken breasts, cut into 2-inch strips (1-1/2 lbs.)
canola oil (2 teaspoons)
finely chopped onion (2/3 cup)
medium carrots, chopped (2)
celery ribs, chopped (2)
frozen corn (1 cup)
condensed cream of potato soup, undiluted (2 x 284 mL cans )
chicken broth (1-1/2 cups)
dill weed (1 teaspoon)
frozen peas (1 cup)
half-and-half cream (1/2 cup)
Instructions
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.
In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours.
Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.