Slow Cooker Chicken Pot Pie Stew

• 4 large skinless, boneless chicken breast halves, cut into cubes
• 5 medium red potatoes, quartered
• 1 (8 ounce) package baby carrots
• 1 cup chopped celery
• 26 oz can condensed cream of chicken soup
• 26 oz can chicken broth
• 2 teaspoons garlic powder
• 1 teaspoon celery salt
• 1 teaspoon ground black pepper
• 1 (16 ounce) bag frozen mixed vegetables
• buttermilk biscuits

1. Combine the chicken, potatoes, carrots, celery, chicken soup, garlic powder, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
3. Serve on top of the biscuits

skinless, red potatoes, baby carrots, celery, condensed cream, chicken broth, garlic, celery salt, ground black pepper, mixed vegetables, buttermilk

Taken from www.epicurious.com/recipes/member/views/slow-cooker-chicken-pot-pie-stew-52741291 (may not work)