1.5 pounds of skinless chicken breasts Olive Oil 1 cup frozen corn 3/4 cup chopped onion 2 medium carrots, chopped 1 can Cream of Potato Soup 1 tsp. Dill Weed 1 Chicken Bouillon Cube 1 can (soup can) water 1 cup frozen peas 1 cup fat free half and half creamer
Cut thawed chicken breasts into two inch strips and brown in olive oil on stove top. Use a slotted spoon to place into crock pot. Add chopped onion, carrots and corn to chicken. Mix in a bowl, potato soup, water and dill weed. Pour over chicken and add a chicken bouillon cube. Stir and cook for 4 hours on high. 30 minutes prior to being finished add the peas and half and half. Cook for the remaining 30 minutes and enjoy!