Slow Cooker Chicken Pot Pie Stew |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 16 |
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This is a great meal for busy families! It's hearty and easy. Kids love it, too! Serve over split buttermilk biscuits. 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 |
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.
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