2 tablespoons margarine or butter
1-1/2 pounds chicken tenders, cut into 1/2 inch pieces
2 small onions, chopped
2 ribs celery, sliced
2 small carrots, sliced
2 Streusel frozen corn
2 10 1/4 ounce cans cream of potato soup
1-1/2 cups chicken broth
1 teaspoon dried dill weed
1/2 cups half and half
Melt margarine in large skillet. Add chicken; cook until browned. Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth and dill to slow cooker. Cover and cook on low 3 to 4 hours or until chicken is no longer pink and vegetables are tender. Turn off heat; stir in half and half. Cover and let stand 5 to 10 minutes or just until heated through. For a special touch, garnish soup with croutons and fresh dill.
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