Prep: 20 mins Cook: 6 hrs Total: 6 hrs 20 mins Servings: 16
“This is a great meal for busy families! It’s hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.”
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
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.
Per Serving: 263 calories; protein 17.1g 34% DV; carbohydrates 33.7g 11% DV; fat 6.9g 11% DV; cholesterol 36.8mg 12% DV; sodium 1415.6mg 57% DV.