This will probably be the last slow cooked recipe you see for a month. I’m done with school! This meal was made for last night because I had an evening final. I have one more evening final on the 4th, but I decided to make an easy salad that night (maybe I’ll start sharing my meal plans again, because why not?) Yeah, I think I will.. They will be listed at the top of the blog with the other links once I get it up.
Anyway, because I’ll be home in the evenings for the next month I’ll have time to cook! Wahoo! But next semester is going to be even crazier than this one; I have late classes three days a week. But then.. Then I’ll be done. If I pass.
This was a really easy recipe. It didn’t take any culinary skill besides the skill of dumping. But it tasted good and it lasted more than one meal. Tonight I made biscuits with fresh oregano from my AeroGarden to go with it and it was perfect and full of carbs.
Slow Cooker Chicken Pot Pie Stew
4 boneless skinless chicken breasts, cut into cubes
5 red potatoes, cubed
3 carrots, sliced
4 (10-oz) cans condensed cream of chicken soup
2 tbsp chicken bouillon
2 tsp garlic salt
1 tbsp ground black pepper
1 (16-oz) bag frozen mixed vegetables
1. Combine the chicken, potatoes, carrot, soup, bouillon, garlic, salt, and pepper in a slow cooker. Cook on high for 7 hours.
2. Add the frozen mixed vegetables. Reduce slow cooker to low and cook for 1 more hour.