CHICKEN POT PIE STEW

Ingredients:

• 2 large skinless boneless chicken breasts-halves cut into cubes
• 5 medium quartered red potatoes
• 1/2 (8 oz) package of baby carrots
• 1/2 cup chopped celery
• 1 (26 ounces) can condense cream-of-chicken soup
• 3 cubes chicken bouillon
• 3/4 tsp. garlic salt
• 1/4 tsp. celery salt
• 1 tsp. ground black pepper
• 1/2 (16 oz) bag frozen mixed vegetables

Directions:

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic
   salt, celery salt, and black pepper in the slow cooker.
2. Cover and lock lid. Turn the regulator knob to steam and select SLOW COOK mode and
   set time for 5 hours.
3. Unlock and remove the lid. Stir the frozen mixed vegetables into the slow cooker, and
   cook for 1 hour more. The cooker will beep and switch automatically to the warm setting
   when cooking time is completed.

← Older post