Melt butter in a skillet over medium heat; cook chicken until golden. Combine chicken and remaining ingredients except half-and-half and garnish in a slow cooker. Cover and cook on high setting for 4 hours, until carrots are tender. Turn slow cooker off; stir in half-and-half. Let stand for 5 to 10 minutes, until warmed through. Garnish with croutons and a sprinkle of dill weed, if desired.
Tip: Add mild-flavored fresh herbs like marjoram and parsley to soups and stews near the end of cooking time…they won't lose their delicate flavor.
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