A comforting and hearty stew, perfect for busy families, this creamy chicken pot pie stew is made in the slow cooker for ultimate convenience.
- 10 medium red potatoes, quartered
- 4 large boneless, skinless chicken breasts, cut into cubes
- 2 cans (26-ounce) of condensed cream of chicken soup
- 1 (8-ounce) package baby carrots
- 1 cup chopped celery
- 1 chicken bouillon cube (optional)
- 1½ tsp ground black pepper (or to taste)
- 2 tsp garlic salt (or to taste)
- 1 tsp celery salt (or to taste)
- 1 (16-ounce) bag frozen mixed vegetables
Place the potatoes, chicken, cream of chicken soup, carrots, celery, bouillon (if using), pepper, garlic salt, and celery salt into the slow cooker. Cover and cook on High for 5 hours.
After 5 hours, add the frozen mixed vegetables to the slow cooker, stir to combine, and continue cooking on High for an additional 1 hour.
Serve the stew hot and enjoy! It's delicious paired with buttermilk biscuits on the side.