Chunky Chicken Soup

1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola oil
2/3 cup finely chopped onion
2 medium carrots, chopped
2 celery ribs, chopped
1 cup frozen corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups chicken broth
1 teaspoon dill weed
1 cup frozen peas
1/2 cup half-and-half cream

In a large skillet over medium-high heat, brown chicken in oil or until no longer pink. With a slotted spoon, 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 for 4 hours or until vegetables are tender. Stir in peas and cream.
Cover and cook 30 minutes longer or until heated through. Very good on a cold day! I'm normally not a fan of 'cream of potato' soup, but it works very well in the soup. I also think this would be an excellent filling for chicken pot pie.