Slow Cooker Chicken Pot Pie Stew
1 pound of chicken cut into cubes
2 1/2 medium red potatoes, quartered -- not recommended for a nutritional balancing protocol. You may use another root vegetable like rutabaga or parsnips.
1 cup chopped carrots
1/4 cup chopped celery
13 ounces of condensed cream of chicken soup. Preferably organic and from a carton rather than a can.
1 1/2 cubes of chicken bouillon. I like to use the brand Edward & Son sold at Whole Foods
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
3/4 teaspoon ground black pepper. (Optional. I prefer not to use it.)
4 ounces frozen mixed vegetables (organic).
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 vegetables into the slow cooker and cook 1 hour more. (If you're not at home to add them before the meal, I've cooked with the vegetables for the entire 6 hours and it was good.)
I also like to add about 2 tablespoons of either corn starch or Arrowroot mixed with a little bit of water after the meal is cooked to thicken it a little more.