Chunky Chicken Soup

Ingredients:

1 1/2 pounds boneless skinless chicken breasts, cut into 2" strips

2 teaspoons cooking oil

2/3 cup finely chopped onion

2 medium carrots, chopped

2 celery ribs, chopped

1 cup frozen corn

2 cans (10 3/4 ounces each) condensed cream of potato soup, undiluted

1 1/2 cups chicken broth

1 teaspoon dill weed

1 cup frozen peas

1/2 cup half-and-half cream

Directions:

In a large skillet over medium-high heat, brown chicken in oil. With a slotted spoon, transfer to a 5-quart slow cooker. Add the onion, carrots, celery and corn. In a small bowl, whisk the soup, broth and dill until blended; sir 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.