4 Large, Boneless, Skinless Chicken Breasts cubed
10 Medium red potatoes quartered
8 oz Package of Baby Carrots
1 cup Chopped Celery
52 oz Condensed Cream of Chicken Soup
6 Cubes of Chicken Bouillon
2 tsp Garlic Salt
1 tsp Celery Salt
1 tsp Pepper
16 oz Bag of Frozen Mixed Vegetables
2 Cans of Biscuits, made per package directions (optional)
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 five hours. Stir frozen mixed vegetables into the slow cooker and cook for one more hour. Serve over biscuits.
CategoryPoultryCooking MethodStewing/Slow Cooking
Ingredients
4 Large, Boneless, Skinless Chicken Breasts cubed
10 Medium red potatoes quartered
8 oz Package of Baby Carrots
1 cup Chopped Celery
52 oz Condensed Cream of Chicken Soup
6 Cubes of Chicken Bouillon
2 tsp Garlic Salt
1 tsp Celery Salt
1 tsp Pepper
16 oz Bag of Frozen Mixed Vegetables
2 Cans of Biscuits, made per package directions (optional)
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 five hours. Stir frozen mixed vegetables into the slow cooker and cook for one more hour. Serve over biscuits.