Chicken and Noodles 2 cans (10 3/4 oz. each) Campbell's® Cream of Chicken OR 98% Fat Free 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 chicken breast halves 8 cups hot cooked egg noodles Chopped fresh parsley 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 hrs. or on HIGH for 4 to 5 hours or until done. SERVE over noodles. Sprinkle with parsley. Makes 8 servings Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page