Slow-Cooked Chicken Pot Pie Stew

Name: Slow-Cooked Chicken Pot Pie Stew
Total time: 380 min
Yield: 4 servings
Ingredients: 10 medium red potatoes, quartered; 4 large skinless, boneless chicken breast halves, cut into cubes; 2 (26 ounce) cans condensed cream of chicken soup; 1 (8 ounce) package baby carrots; 1 cup chopped celery; 6 chicken bouillon cubes; 1 tablespoon black pepper, ground; 2 teaspoons garlic salt; 1 teaspoon celery salt; 1 (16 ounce) bag frozen mixed vegetables

Indulge in this hearty chicken pot pie stew, perfectly simmered in a slow cooker. Perfectly pair it with biscuits for an authentic experience.

Recipe Info

Prep Time

380 min

Difficulty

Easy

Servings

4 servings

Nutrition

calories256calories

carbohydrates33g

fat7g

protein15g

Dinner American

Ingredients

10 medium red potatoes, quartered

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

2 (26 ounce) cans condensed cream of chicken soup

1 (8 ounce) package baby carrots

1 cup chopped celery

6 chicken bouillon cubes

1 tablespoon black pepper, ground

2 teaspoons garlic salt

1 teaspoon celery salt

1 (16 ounce) bag frozen mixed vegetables

Directions

Combine the potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt in a slow cooker. Cover and cook on High for 5 hours.

Stir in the frozen mixed vegetables and continue to cook on High for an additional hour.

Serve hot and savor the comfort!