Chicken Pot Pie Stew

 

  

• 4 large skinless, boneless chicken breast halves, cut into cubes
• 10 medium red potatoes, quartered (I used 1 small bag of yellow potatoes)
• 1 8oz pkg baby carrots
• 1 cup chopped celery
• 2 26oz cans condensed cream of chicken soup
• 6 cubs chicken bouillon
• 2 tsp. garlic salt
• 1 tsp. celery salt
• 1 tbs. ground black pepper
• 1 16oz bag frozen mixed vegetables

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.