Slow Cooker Golden Chicken and Noodles

Tuesdays are our long days around here. Jake and I both work and then I have mutual until 8:30 pm (sometimes later) and Jake has school until 8:15 pm. When we get home we definitely don't want to be worrying about making dinner. This month I have been making things in the crockpot so that we can just dish up and enjoy when we walk in the door. This great recipe from Campbell's Kitchen didn't disappoint. I was pretty wary about the ingredient list because 1/4 cup of lemon juice seemed like WAY too much to me but we loved the flavor. There are quite a bit of carrots in this recipe so if you aren't a big carrot fan I would cut back the number - but they are delicious and a great compliment to the chicken. The picture and recipe are courtesy of Campbell's Kitchen and can be found here.

SLOW COOKER GOLDEN CHICKEN WITH NOODLES

From Campbell’s Kitchen

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon-style mustard
1 1/2 teaspoons garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves (about 2 pounds)
4 cups egg noodles, cooked and drained
Chopped fresh parsley

1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

2. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.

Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.