A fast, nutritious slow cooker meal with minimal cleanup and prep time. Makes 7 servings.

1½ lbs. boneless skinless chicken breasts, cut into 2-inch strips
2 tsp. canola oil
⅔ c. finely chopped onion
2 medium carrots, chopped
2 celery ribs, chopped
1 c. frozen corn
2 cans (10¾ oz. each) condensed cream of potato soup, undiluted
1½ c. chicken broth
1 tsp. dill weed
1 c. frozen peas
½ c. Longmont Dairy Half & Half

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.

In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours.

Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.