Country Chicken Chowder

• 2 Tbsp. margarine or butter
• 1 1/2 lb. chicken tenders, cut into 1/2 inch pieces
• 2 small onions, chopped
• 2 ribs celery, sliced
• 2 small carrots, sliced
• 2 c. frozen corn
• 2 cans (10 3/4 oz. each) cream of potato soup
• 1 1/2 c. chicken broth
• 1 tsp. dried dill weed
• 1/2 c. half and half

1. Melt margarine in large skillet.
2. Add chicken; cook until browned.
3. Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth and dill to slow cooker.
4. Cover and cook on low for 3 to 4 hours, or until chicken is no longer pink and vegetables are tender.
5. Turn off heat; stir in half and half.
6. Cover and let stand 5 to 10 minutes or just until heated through.
7. May garnish with croutons and fresh dill.
8. Makes 8 servings.

margarine, chicken tenders, onions, celery, carrots, frozen corn, cream of potato soup, chicken broth, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5998 (may not work)