Chicken Corn Chowder

2 tablespoons butter or margarine
1 1/2 pounds chicken tenders -- cut into 1/2" cubes
2 small onions -- chopped
2 celery ribs -- sliced
2 small carrots -- sliced
2 cups frozen corn
2 cans cream of potato soup
1 1/2 cups chicken broth
1 teaspoon dried dill weed
1/2 cup half-and-half

In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions, celery, carrots, corn, soup, chicken broth and dill to slow cooker.

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.

This recipe yields 8 servings.

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