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Ingredients
- 2 cans cream of chicken soup
- 1/2 cup water
- 1/4 cup lemon juice
- 1 Tablespoon Dijon mustard
- 1 1/2 teaspoon garlic powder
- 8 large carrots, thickly sliced
- 8 boneless chicken breast halves
- 8 cups hot cooked egg noodles
Details
Preparation
Step 1
mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker
add chicken and turn to coat
cover and cook on LOW 7 to 8 hours or until done
serve over noodles
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