Ingredients:
Makes eight servings
Prep time: 5 minutes
Cooking time: 7-8 hours
2 cans (10-3/4 ounces each) Campbell’s Cream of Chicken Soup (Regular or 98 percent Fat Free)
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon mustard
1-1/2 teaspoons garlic powder
8 large carrots, thickly sliced
8 skinless, boneless chicken breasts
4 cups medium egg noodles, cooked and drained
Chopped fresh parsley

Instructions:
Stir soup, water, lemon juice, mustard, garlic powder and carrots in 3-1/2-quart slow cooker. Add chicken and turn to coat. Cover and cook on LOW 7-8 hours (or on HIGH 4-5 hours), or until chicken is cooked through. Serve with noodles. Sprinkle with parsley.