Slow Cooker Chicken Pot Pie Stew
16 servings
Ingredients
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables
Instructions
Step 1
Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
Step 2
Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
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