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Ingredients
- 2 cans (10 3/4 oz each) cream of chicken soup
- 1/2 cup water
- 1/4 cup lemon juice
- 1 tbsp dijon mustard
- 1 1/2 tsp garlic powder
- 8 large carrots, thickly sliced
- 8 boneless, skinless chicken breasts
- 1/2 of a 12 oz pkg egg noodles, cooked and drained
- parsley
Preparation
Step 1
Stir in soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2 quart slow cooker. Add chicken and turn to coat.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, or until chicken is cooked through.
Serve with noodles. Sprinkle with parsley.
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