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Crockpot Chicken Pot Pie Stew by

Tags: crockpot, college


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


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.

Servings: 16

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