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Slow Cooker Chicken Pot Pie Stew |
"This is a great meal for busy families! It's hearty and easy. Kids love it, too! Serve over split buttermilk biscuits."
Ingredients :
- 4 large skinless, boneless chicken breast halves, cut into cubes
- 10 medium red potatoes, quartered
- 1 (8 ounce) package baby carrots
- 1 cup chopped celery
- 2 (26 ounce) cans condensed cream of chicken soup
- 6 cubes chicken bouillon
- 2 teaspoons garlic salt
- 1 teaspoon celery salt
- 1 tablespoon ground black pepper
- 1 (16 ounce) bag frozen mixed vegetables
Instructions :
Prep : 20M | Cook : 16M | Ready in : 6H20M |
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- 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.
- Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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