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Ingredients
- 2 cans Cream of Chicken Soup
- 1/2 cp water
- 1/4 cp lemon juice
- 1 tbsp Dijon-style mustard
- 1 1/2 tsp garlic powder
- 8 large carrots, sliced
- 8 skinless boneless chicken breast halves
- 4 cups hot cooked egg noodles
- Parsley flakes
Preparation
Step 1
1. Stir the soup, water, lemon juice, mustard, garlic
powder, and carrots in a 3 1/2 quart slow cooker.
2. Add the chicken and turn to coat.
3. Cover and cook on low for 7 - 8 hours.
4. Serve with the noodles, sprinkle w/parsley