Chicken Pot Pie Stew

Ingredients:

• 24 oz medium red potatoes, diced
• 4-4.5 lb large skinless, boneless chicken breast halves, cut into cubes
• 1 22.6 ounce can condensed cream of chicken soup
• 8 ounces baby carrots, diced
• 1 cup celery, diced
• (Optional) 6 cubes chicken bouillon or 2 tbsp Better Than Buoillon Roasted Chicken Base
• 1 tablespoon ground black pepper, or to taste
• 2 teaspoons garlic powder, or to taste
• 1 teaspoon celery salt, or to taste
• 1 (16 ounce) bag frozen mixed vegetables
• Buttermilk Biscuits (optional)

Directions:

1. Combine 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.
2. Stir in frozen mixed vegetables; continue to cook on High for 1 hour more.
3. Serve hot and enjoy!

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