2 10.75-oz. cans condensed cream of chicken soup
1/2 c. water
1/4 c. lemon juice
1 Tbsp. Dijon mustard
1 1/2 tsp. garlic powder
8 large carrots
8 boneless chicken breast halves
8 c. cooked egg noodles
fresh parsley for garnish
Directions:
In a crockpot or slow-cooker, combine soup, water, lemon juice, mustard, garlic, and carrots. Add chicken and stir to coat.
Cover, cook 7 to 8 hours or until done.
Serve over noodles. Garnish with fresh parsley.
Submitted by Gretchen Grant Contributed on: and modified on Monday May 22nd, 2006
Previous
Email a friend
Print Recipe