Slow Cooker Chicken Pot Pie Stew
Ingredients
- 10 medium red potatoes, quartered
- 4 large skinless, boneless chicken breast halves, cut into cubes
- 2 (26 ounce) cans condensed cream of chicken soup
- 1 (8 ounce) package baby carrots
- 1 cup chopped celery
- 1 cube chicken bouillon (Optional)
- 1 ½ teaspoons ground black pepper, or to taste
- 2 teaspoons garlic salt, or to taste
- 1 teaspoon celery salt, or to taste
- 1 (16 ounce) bag frozen mixed vegetables
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Instructions
- Combine potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt in a slow cooker; cover and cook on High for 5 hours.
- Stir in frozen mixed vegetables; continue to cook on High for 1 hour more.
- Serve hot with biscuits. Enjoy!
Source
Original recipe: View Original