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
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.
Stir the frozen mixed vegetables into the slow cooker, and cook 1
hour more.
Originally Submitted
1/24/2013
0 Out of 5 from
0 reviews
You can add this Slow Cooker Chicken Pot Pie Stew recipe to your own private DesktopCookbook.
