Slow Cooker Chicken Pot Pie Stew

Yield

16 servings

20

360

4 large: skinless, boneless chicken breast halves, cut into cubes

10 medium: red potatoes, quartered

1 (8 ounce) package: baby carrots

1 cup: chopped celery

2 (26 ounce) cans: condensed cream of chicken soup

6 cubes: chicken bouillon

2 teaspoons: garlic salt

1 teaspoon: celery salt

1 tablespoon: ground black pepper

1 (16 ounce) 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.

Calories: 263 kcal

Carbohydrates: 33.7 g

Cholesterol: 37 mg

Fat: 6.9 g

Fiber: 4 g

Protein: 17.1 g

Sodium: 1416 mg