4 large skinless, boneless chicken breast halves, cut into cubes 10 medium red potatoes, quartered 1 (8 oz) package baby carrots 1 cup chopped celery 2 (26 oz) cans condensed cream of chicken soup 1 can chicken broth 2 teaspoons garlic powder 1 teaspoon celery salt 1 tablespoon ground black pepper 1 (16 oz) bag frozen mixed vegetables

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.