I would just leave it out. Not necessary with the other salts and cream soups already present.
Pamela Fairchild <pamelafairch...@comcast.net> -----Original Message----- From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, August 17, 2017 7:51 AM To: cookinginthedark@acbradio.org Cc: gail johnson Subject: [CnD] Slow Cooker Chicken Pot Pie Stew I really like this recipe. I never use bouillon since it gives me a horrible headache. If anyone has suggestions for replacement pass them on. Slow Cooker Chicken Pot Pie Stew From: allrecipes.com Ingredients 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 Prep 20 m Cook 6 h Ready In 6 h 20 m 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. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
