Chicken Pot Pie Stew

• Gluten free

• Meat

  • 2 lb Chicken breasts or thighs, boneless skinless
  • 2 Chicken bullion cubes

• Produce

  • 1 small bag Baby carrots
  • 1 cup Celery
  • 2 Garlic cloves
  • 1 cup Onion
  • 10 Red potatoes, medium

• Canned Goods

  • 4 cans Cream of chicken soup, condensed

• Baking & Spices

  • 1 tsp Black pepper, ground

• Frozen

  • 1 (16 ounce bag Mixed vegetables, frozen

Found on funnyisfamily.com

Description

Ingredients

• 2 pound boneless, skinless chicken breasts or thighs, cut into cubes
• 10 medium red potatoes, cut into 1 inch cubes
• 2 garlic cloves, minced
• 1 small bag (8 oz) baby carrots (I cut the carrots in half)
• 1 cup chopped onion
• 1 cup chopped celery
• 4 cans condensed cream of chicken soup
• 2 chicken bullion cubes
• 1 teaspoons ground black pepper
• 1 (16 ounce) bag frozen mixed vegetables

Directions

• Combine all ingredients except mixed vegetables in slow cooker.
• Cover and cook on low for 6-7 hours or high for 4-5 hours.
• Add in the mixed vegetables, and cook, covered, for another hour.