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.