Chicken Pot Pie Stew

• 4 large boneless, skinless chicken breast cut into cubes
• 10 medium potatoes, quartered
• 1 8oz package baby carrots, chopped
• 2 26oz cans low-fat condensed cream of chicken soup
• 6 cubes chicken bouillon
• 2 tsp garlic salt
• 1 tbsp black pepper
• 1 16oz bag frozen mixed vegetables

1. Combine chicken, potatoes, carrots, soup, bouillon, garlic salt and pepper in slow cooker. 

2. Cook on high 5 hours.

3. Stir in frozen mixed vegetables into slow cooker. Cook for one more hour.