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Slow Cooker Chicken Pot Pie Stew

 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.