2 cans Campbell's Cream of Chicken Soup*
½ cup water [125 ml]
¼ cup lemon juice [63 ml]
1 tbsp. Dijon mustard
1 ½ tsp garlic powder
8 carrots, cleaned and sliced or substitute baby carrots
4 chicken breasts
1 pkg. egg noodles, or your favorite pasta.
Combine first 6 ingredients in a slow cooker or crock pot. Add the chicken breasts, turning to coat. Cover pot and cook on LOW for 7 to 8 hours.
*You can substitute Cream of Mushroom or Cream of Celery Soup
When you get home, just boil some noodles and top with the chicken mixture.
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