Slow Cooker Chicken Pot Pie Stew

Slow Cooker Chicken Pot Pie Stew 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.