Chunky Creamy Chicken Soup

I am a stay-at-home mom who relies on my slow cooker for nutritious meals with minimal prep time and cleanup. I knew this recipe was a hit when there were no leftovers and my husband asked me to make it again!

—Nancy Clow, Mallorytown, ON

Prep: 15 min. • Cook: 4 ½ hours • Makes: 7 servings

• 1 ½ lbs. boneless skinless chicken breasts, cut into 2-in. strips
• 2 tsp. canola oil
• ⅔ cup finely chopped onion
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 cup frozen corn
• 2 cans (10 ¾ oz. each) condensed cream of potato soup, undiluted
• 1 ½ cups chicken broth
• 1 tsp. dill weed
• 1 cup frozen peas
• ½ cup half-and-half cream

1. 1. In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn.
2. 2. In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until the chicken and vegetables are tender, about 4 hours.
3. 3. Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.

1 cup: 229 cal., 7g fat (3g sat. fat), 66mg chol., 629mg sod., 17g carb. (5g sugars, 3g fiber), 24g pro.