P.S.
In Fern’s tradition, here is one of her favorite recipes―great for this time of year, especially if you have company over the holidays.
Slow Cooker Chicken Pot Pie
Easy peasy
- 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
- 6 cubes chicken bouillon (Optional)
- 1 tablespoon 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
- I package of biscuits (premade or in a can)
Directions
Put everything into the slow cooker EXCEPT for the frozen vegetables and biscuits.
Cook on high for 5 hours.
After five hours, add frozen vegetables and cook for one more hour.
Serve with biscuits.