Slow Cooker Chicken Pot Pie Stew

I found this recipe on Allrecipes.com! I just love that site! I've been saving a ton of ideas the past week and can't wait to add more here!

Yield 16 Servings
Prep Time: 20 minutes (I disagree but I hate handling raw chicken so I take my time!)
Cook Time: 6 hours

INGREDIENTS:
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package of baby carrots
1 cup chopped celergy
2 (26 ounce) cans condensed cream of chicken soup (please see my thoughts at the end)
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables

DIRECTIONS:

Step 1: Combine the chicken, potatoes, carrots, celergy, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker. Cook on High for 5 hours

Step 2: Stir in the frozen mixed vegetables and cook for 1 hour more.

MY THOUGHTS:
It was awesome! i made a can of biscuits and served it over top of them. Shane also thinks it'd be great on mashed potatoes, but with the potatoes in it that'd be a little heavy to me. I used 3 smaller chicken breasts and it was the perfect amount. I was confused on the soup as to whether that meant 2 small cans should equal 26 ounces (a regular can of Campbell's is only 10 3/4 ounces) or 2 of the larger cans of 26 ounces. I only used one 26 ounce can and I think 2 of those would over flow and make it really soupy vs thick stew. I also just used regular celery seed vs salt because it was what I had available. The pepper is good if you like a peppery taste, but it definitely is noticeable so if you're not a fan I'd cut back to 1 tablespoon. Same goes for the carrots. I love carrots but if you don't this has a ton as most frozen veggies have them in it as well. Also it cooked on high all day so if you're going to be gone longer, I'd kick it down to low or precook the chicken if you're worried. Enjoy! We'll be making it again!