2 cans Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon-style mustard or regular mustard
1 1/2 teaspoons garlic powder
8 large carrots, thickly sliced
8 skinless, boneless chicken breast halves
4 cups hot cooked egg noodles
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.
I cut the recipe in half for our family and it turned out very well!