Slow Cooker Chicken Pot Pie Stew

By nurseliz

Ingredients

• 4 * 4 large skinless, boneless chicken breast halves, cut into cubes
• 10 * 10 medium red potatoes, quartered
• 1 * 1 (8 ounce) package baby carrots
• 1 * 1 cup chopped celery
• 2 * 2 (26 ounce) cans condensed cream of chicken soup
• 6 * 6 cubes chicken bouillon
• 2 * 2 teaspoons garlic salt
• 1 * 1 teaspoon celery salt
• 1 * 1 tablespoon ground black pepper
• 1 * 1 (16 ounce) bag frozen mixed vegetables

Preparation

Step 1

Directions

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.
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Calories: 263 | Total Fat: 6.9g | Cholesterol: 37mg