Roxy
New member
Crock Pot Chicken Pot Pie:
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1-(8-oz.) pkg. baby carrots
1cup chopped celery
2-(26-oz.) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 tsp. Garlic Salt
1 tsp. Celery Salt
1 T. Ground Black Pepper
1-(16-oz.) bag frozen Mixed Vegetables
1. 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.
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Serve over split biscuits.
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1-(8-oz.) pkg. baby carrots
1cup chopped celery
2-(26-oz.) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 tsp. Garlic Salt
1 tsp. Celery Salt
1 T. Ground Black Pepper
1-(16-oz.) bag frozen Mixed Vegetables
1. 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.
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Serve over split biscuits.