Slow Cooker Chicken Pot Pie Stew

4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 - 8 oz package of baby carrots
1 cup chopped celery
2 (26oz) cans condensed cream of chicken soup
6 cubes chicken bouillion
2 tsp garlic salt
1 tsp celery salt
1 Tbsp black pepper
1 (16oz) bag frozen mixed vegetables

Serve over warm biscuits.

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