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,,
Slow Cooker Chicken Pot Pie Stew
makes 16 servings
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:
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.
Source: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Pot-Pie-Stew/Detail.aspx
I used a tablespoon of pepper is WAY too much. I did this and its overpowering the soup.
ReplyDeleteSo you don't put any water in it at all with the soup and/or boullion cubes? I just mixed it all in the crock pot (1/2'd the recipe because I only did 2 chicken breasts) and seems really really creamy and thick. I'm guessing it'll thin out a little as it cooks? Thanks.
ReplyDeleteSo you don't put any water in it at all with the soup and/or boullion cubes? I just mixed it all in the crock pot (1/2'd the recipe because I only did 2 chicken breasts) and seems really really creamy and thick. I'm guessing it'll thin out a little as it cooks? Thanks.
ReplyDeleteSo you don't put any water in it at all with the soup and/or boullion cubes? I just mixed it all in the crock pot (1/2'd the recipe because I only did 2 chicken breasts) and seems really really creamy and thick. I'm guessing it'll thin out a little as it cooks? Thanks.
ReplyDelete