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.

Nutrition

Calories 263 kcal 13%

Carbohydrates 33.7 g 11%

Cholesterol 37 mg 12%

Fat 6.9 g 11%

Fiber 4 g 16%

Protein 17.1 g 34%

Sodium 1416 mg 57%

Slow Cooker Chicken Pot Pie Stew

Ingredients

Directions

Nutrition