Crockpot Chicken Recipes

• 1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
• 2 teaspoons canola 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 or until no longer pink. With a slotted spoon, 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 for 4 hours or until vegetables are tender. Stir in peas and cream. Cover and cook 30 minutes longer or until heated through. Yield: 7 servings.