Slow Cooker Chicken Pot Pie Stew
This Crockpot chicken pot pie stew is a great meal for busy families! It's hearty and easy to make in the slow cooker. Kids love it, too! Serve over split buttermilk biscuits.
Ingreadients :
- 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
- 6 cubes chicken bouillon
- 1 tablespoon ground black pepper
- 2 teaspoons garlic salt
- 1 teaspoon celery salt
- 1 (16 ounce) bag frozen mixed vegetables
Step by Step :
- 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 and enjoy!
