[CnD] Slow Cooker Chicken Pot Pie Stew

Pamela Fairchild pamelafairchild at comcast.net
Fri Aug 25 00:11:08 EDT 2017

I would just leave it out. Not necessary with the other salts and cream soups already present.

Pamela Fairchild <pamelafairchild at comcast.net>

-----Original Message-----
From: gail johnson via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Thursday, August 17, 2017 7:51 AM
To: cookinginthedark at acbradio.org
Cc: gail johnson
Subject: [CnD] Slow Cooker Chicken Pot Pie Stew

I really like this recipe. I never use bouillon since it gives me a horrible headache. If anyone has suggestions for replacement pass them on.

Slow Cooker Chicken Pot Pie Stew
From: allrecipes.com
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

20 m
6 h
Ready In
6 h 20 m
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.
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