Slow Cooker Chicken Pot Pie

4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) pkg. baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 tsp garlic salt
1 tsp celery salt
1 Tbsp. ground black pepper
1 (16 ounce) bag frozen mixed vegetables

1. 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.
2. Stir the frozen mixed vegetables into the slow cooker and cook 1 hour more.

Contributor: Nora MacFarlane

Source: allrecipes.com  *Original recipe makes 16 servings. Recipe site has a conversion to change number of servings.