Ingredients

• 10 medium red potatoes, quartered
• 4 large boneless, skinless chicken breasts, cubed
• 2 (26-ounce) cans condensed cream of chicken soup
• 1 (8-ounce) package baby carrots
• 1 cup chopped celery
• 1 chicken bouillon cube (optional)
• 1 ½ teaspoons ground black pepper (or to taste)
• 2 teaspoons garlic salt (or to taste)
• 1 teaspoon celery salt (or to taste)
• 1 (16-ounce) bag frozen mixed vegetables

Instructions

1. Prepare Ingredients: Add potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt to the slow cooker.
2. Cook: Cover and cook on High for 5 hours.
3. Add Vegetables: Stir in the frozen mixed vegetables and continue cooking on High for 1 more hour.
4. Serve & Enjoy: Serve hot with buttermilk biscuits for a delicious meal.

Tips & Variations

• Lower Heat Option: If using the Low setting, cook for 8-9 hours before adding the frozen vegetables, then cook for another hour.
• Vegetarian Option: Substitute chicken with plant-based alternatives like Quorn and use vegetable broth instead of chicken bouillon. Add the substitute in the last 2 hours of cooking.
• Extra Creaminess: Stir in ½ cup of heavy cream or milk before serving for a richer texture.

Nutrition