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
Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in the slow cooker.
Cover and lock lid. Turn the regulator knob to steam and select SLOW COOK mode and set time for 5 hours.
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.