Slow Cooker Chicken Pot Pie Stew

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

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.

Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.