Slow Cooker Chicken Pot Pie Stew

Ingredients

2 large skinless, boneless chicken breast halves, cut into cubes

5 medium red potatoes, quartered

1/2 (8 ounce) package baby carrots

1/2 cup chopped celery

1 (26 ounce) cans condensed cream of chicken soup

3 cubes chicken bouillon

1 teaspoon garlic salt

1/2 teaspoon celery salt

1-1/2 teaspoons ground black pepper

1/2 (16 ounce) bag frozen mixed vegetables

Directions

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.

Panera/St.Louis Bread Co. Broccoli Cheese Soup

1 Tbsp butter, melted

1/2 medium onion, chopped

1/4 cup butter, melted

1/4 cup flour

2 cups half and half

2 cups chicken stock

1/2 lb fresh broccoli

1 cup carrot, shredded

1/4 tsp nutmeg

8oz sharp cheddar, grated

salt and pepper to taste

- Saute onion in butter, then set aside.

- Cook melted butter and flour using a

 whisk over medium heat for 3-5 minutes.

 Stir constantly and add the half& half.

- Add the chicken stock. Simmer for 20 minutes.

- Add the broccoli, carrots and onions.

 Cook over low heat 20-25 minutes.

- Add salt and pepper. Can be puréed in

 a blender, but is optional. 

Return to heat and add cheese.

 Stir in nutmeg.