Crockpot Chicken Corn Chowder

Crockpot Chicken Corn Chowder, adapted from Food.com

2 T butter

1 ½ lbs boneless skinless chicken breasts, cut into cubes

½ c onion, chopped

3 celery ribs, sliced

3 carrots, sliced

2 c frozen corn kernels

2 (10 ¾ ounce) cans cream of potato soup

1 ½ c chicken broth

1 t dried dill weed

½ c half-and-half

salt and pepper to taste

In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and saute' for about 3 to 4 minutes, until just tender. Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the half and half.

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