Since this delightful chicken dish cooks itself in the slow cooker, it's perfect for any time of year. It's a family-favorite that you'll make time and again.
cost per recipe: $14.30
The price is determined by the national average.
cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup lemon juice
tablespoon Dijon-style mustard
teaspoons garlic powder
large carrot, peeled and thickly sliced (about 6 cups)
pounds skinless, boneless chicken breast halves
ounces (1/2 of a 12-ounce package) medium egg noodles, cooked and drained (about 3 cups)
tablespoons chopped fresh parsley
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.
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.
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
January 3, 2013
I have tried this recipe and like anything else, sometimes you have to add your own PERSONAL touches. I have found that if you brown the chicken in a little butter in a frying pan prior to adding it (along with the ingredients) into the slow cooker, it will give the dish a better taste. The slow cooker doesn't brown the chicken and if you do this part first, the juices will blend in with the other ingredients giving a much better flavor.
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