Slow Cooker Chicken Pot Pie Stew

Recipe by: GourmetSoy

  This is a great meal for busy families! It's hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.

Ingredients

6 h 20 m 16 servings 263 cals

. 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

Directions

• Prep
  20 m
• Cook
  6 h
• Ready In
  6 h 20 m

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.

Source: allrecipes.com