Slow Cooker Chicken Pot Pie Stew

4 large skinless, boneless chicken breast halves, cut into cubes

10 medium red potatoes, quartered

1 (8 ounce) package baby carrots

1 cup chopped celery

2 (26 ounce) cans condensed cream of chicken soup

6 cubes chicken bouillon

2 teaspoons garlic salt

1 teaspoon celery salt

1 tablespoon ground black pepper

1 (16 ounce) bag frozen mixed vegetables

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 mixed vegetables into the slow cooker, and cook 1 hour more.