1 1/2 lb boneless skinless chicken breasts, cut into small chunks
2 tbsp butter , or margarine
2 small onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
1 red bell pepper, diced
2 cup frozen corn
21 oz cream of potato soup
1 1/2 cup chicken broth
1/4 cup real bacon bits
4 oz 4-cheese Mexican , or sharp cheddar cheese
1 tsp dried dill weed
1.27 oz envelope Larry’s fajita seasoning
1/2 cup flour
1 cup half & half , or milk
In a large skillet, melt butter and brown chicken over medium heat for 5-10 minutes.
Transfer chicken to crockpot and add: onions, celery, corn, potato soup, chicken broth, red bell pepper, bacon bits, cheese, dill, and fajita seasoning.
Cover and cook on low heat for at least 5-6 hours.
One hour before serving: Blend flour, half & half (or milk) in a bowl and gradually stir into the pot to thicken texture.
Sugar: 3g
:
Calcium: 63mg
Calories: 322kcal
Carbohydrates: 28g
Cholesterol: 82mg
Fat: 12g
Fiber: 3g
Iron: 2mg
Potassium: 697mg
Protein: 25g
Saturated Fat: 6g
Sodium: 867mg
Vitamin A: 2833IU
Vitamin C: 28mg
