1. Melt margarine in large skillet. Add chicken; cook until browned. Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth and dill to slow cooker. Cover and cook on LOW 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
2. Turn off heat; stir in half-and-half. Cover and let stand 5 to 10 minutes or just until heated through.
Note
For a special touch, garnish soup with croutons and fresh dill.
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