• 2 Tablespoons margarine or butter
• 1&1/2 pounds chicken tenders, cut into 1/2-inch pieces
• 2 cans (10 3/4 ozs each) cream of potato soup
• 2 cups forzen corn
• 1&1/2 cups chicken broth
• 2 small onions, chopped
• 2 ribs celery, sliced
• 2 small carrots, sliced
• 1 teaspoon dried dill weed
• 1/2 cup half-and-half

1. Melt margarine in a large skillet. Add Chicken; cook until browned. Add cooked chicken, soup, corn, chicken broth, onions, celery, carrots and dill to slow cooker. Cover and cook on low 3 to 4 hours until chicken is no longer pink and vegetables are tender.
2. Turn off heat; stir in half-and-half. Cover and let stand 5 to 10 min. or just until heated through.

This is a fav. for my husband and I. (recipe from Best-Loved Slow Cooker)