Wednesday January 25th, 2023
2 tbsp. butter 1-1/2 lb. chicken, cut in 1/2 inch pieces 2 onions, chopped 2 celery stalks, chopped 2 carrots, sliced 2 cups frozen corn 2 cans cream of potato soup 1-1/2 cups chicken broth 1 tsp. dried dill weed 1/2 cup half and half cream
Melt butter in a large skillet over medium-high heat. Add chicken; cook until browned. Transfer to slow cooker. Add onions, celery, carrots, corn, soup, broth and dill weed. Cover and cook on low 3 to 4 hours. Turn off heat, then stir in half and half. Cover and let stand about 5 minutes or until heated.
Provided by Cheryl Menkhorst from the Hospice Renfrew, Pies & Casseroles Cookbook.
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