Slow Cooker Chicken Pot Pie Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 large skinless, boneless chicken breast halves, cut into cubes10 medium red potatoes, quartered1 - 8 oz package of baby carrots1 cup chopped celery2 (26oz) cans condensed cream of chicken soup6 cubes chicken bouillion2 tsp garlic salt1 tsp celery salt1 Tbsp black pepper1 (16oz) bag frozen mixed vegetables
1) Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillion, 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.
Serving Size: 16 Servings
2) Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Serving Size: 16 Servings
Nutritional Info Amount Per Serving
- Calories: 152.1
- Total Fat: 3.4 g
- Cholesterol: 19.3 mg
- Sodium: 668.6 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.3 g
- Protein: 9.9 g
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