The mustard and lemon combination on this chicken is really divine. And since it’s cooked slowly, it really has time to saturate the meat. You aren’t just getting a chicken breast with some sauce on top. You are having a fully flavored piece of chicken. Check out what they are saying about this recipe over at Recipe Lion:
“Since this delightful chicken noodles recipe cooks itself in the slow cooker, it’s perfect for any time of year.”
This is the perfect comfort food meal in the cold winter months. It’s done in the crock pot so it also works for those hot summer days when you don’t want to fire up the oven.
Ingredients
2 cups (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 teaspoon McCormick’s garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves (about 2 pounds)
4 cups Mueller’s egg noodles, cooked and drained
chopped fresh parsley
Instructions
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.
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Quick Tip: You can add more lemon juice for a tangier flavor.
Thanks again to Recipe Lion for this lovely recipe.