Cut the chicken into bite-size cubed pieces 1 ½ to 2 inches and sprinkle with the seasoned salt. Set aside.
Mix the vegetables, cream of mushroom soup, ground black pepper and 2 cups of the shredded cheese into the crock pot and stir well.
Add the cubed chicken pieces to the crock pot and stir well.
Cook in a 4-quart crock pot on low for 2 1/1 to 3 hours or until the chicken is cooked thoroughly.
Sprinkle the remaining shredded cheese over the top and continue cooking until the cheese is melted.
Serve over a bed of cooked long grain white rice.
Makes 4 servings.
Recipe Expert Tips
Chicken: you can substitute boneless skinless chicken thighs for the boneless white meat chicken.
Frozen vegetables: I love the broccoli, cauliflower and carrot mix but you can use another type of frozen broccoli and cauliflower vegetable mix or a yellow squash vegetable mix.
Cream soup: cream of chicken or cream of mushroom soup can be used instead of the cream of celery soup.
Cooking method: This recipe can also be cooked in a baking dish in the oven. Precook the cubed chicken in a pot of boiling water before mixing it with the other ingredients. Bake at 375 F. degrees in a baking dish covered with aluminum foil for 30 minutes. Remove the foil and bake an additional 15 to 30 minutes or until bubbling.
Cooking time: cubed chicken cooks very quickly in a slow cooker. The cooking time will depend on how large you cube the chicken. You could also leave the chicken pieces whole and shred the poultry before serving. Do not over cook or the chicken will be dry.