Slow Cooker Chicken Pot Pie Stew

• 10 medium red potatoes, quartered
• 4 large skinless, boneless chicken breast halves, cut into cubes
• 2 (26 ounce) cans condensed cream of chicken soup
• 1 (8 ounce) package baby carrots
• 1 cup chopped celery
• 1 cube chicken bouillon (Optional)
• 1 ½ teaspoons ground black pepper, or to taste
• 2 teaspoons garlic salt, or to taste
• 1 teaspoon celery salt, or to taste
• 1 (16 ounce) bag frozen mixed vegetables

Combine potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt in a slow cooker; cover and cook on High for 5 hours.

Stir in frozen mixed vegetables; continue to cook on High for 1 hour more.

Serve hot with biscuits. Enjoy!