Chicken-Corn Chowder

2 tbl butter or margarine 
1 1/2 lbs chicken tenders cut into 1/2-inch cubes 
2 small onions, chopped 
2 ribs celery, sliced 
2 small carrots, sliced 
2 cups frozen corn 
2 cans cream of potato soup 
1 1/2 cups chicken broth 
1 tsp dried dill weed 
1/2 cup half and half 

In a large skillet, melt the butter or margarine; brown chicken. 
Transfer chicken to Crock Pot.
 Add onions, celery, carrots, corn, soup, chicken broth and dill to slow cooker. 
Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. 
During the last 10 minutes, stir in the half and half.