Ingredients

2 Tbsp. butter or margarine
1 1/2 pounds chicken tenders cut into 1/2 inch cubes
2 small onions chopped
2 celery ribs sliced
2 small carrots sliced
2 C. frozen corn
2 cans cream of potato soup
1 1/2 C. chicken broth
1 tsp. dried dill weed
1/2 C. half-and-half

Cooking Instructions

In a large skillet, melt the butter or margarine, brown chicken. Transfer chicken to crock pot. Add onions, celery, carrots, corn, soup, chicken broth and dill to crock pot. 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.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)